Squid, commonly called calamari or माकूल in coastal Maharashtra, is a seafood delicacy loved for its unique texture and ability to soak up bold flavors. In this recipe, we explore how to make stuffed calamari a traditional coastal dish that’s flavorful, nutritious, and perfect for home cooking. Whether you’re new to seafood or a kitchen pro, this dish will win hearts at the dinner table.
Introduction about Cuttle Fish or भरलेलं माकूल
Cuttlefish or squid known locally as माकूल is widely used in Indian coastal cuisines, especially along the Konkan belt and parts of South India. While the terms cuttlefish, squid, and calamari are often used interchangeably, they are closely related and have a similar texture and flavor. In this recipe, we’re focusing on squid, referred to as calamari in international cooking and भरलेलं माकूल in Marathi.
Squid has a soft, chewy texture that becomes tender when cooked properly. It’s like a blank canvas, ready to absorb spices and stuffing. In the stuffed version, the body of the squid is filled with a spicy coconut mixture, sealed, and lightly fried or steamed. The result is a dish that’s full of coastal flavors, yet easy to prepare in any home kitchen.
This traditional recipe is especially popular in Malvani and Goan households. If you’ve never cooked squid at home before, don’t worry. With some simple steps and a few spices from your masala dabba, you’ll have a mouthwatering stuffed calamari dish ready to serve.
Ingredients to Make Stuffed Calamari
Serves: 2–3
Prep Time: 20 minutes
Cook Time: 20–25 minutes
Selection of Squid:
- 6–8 medium squid (calamari), cleaned with tentacles removed and reserved
- Salt to taste
- 1 tsp turmeric powder
- 1 tbsp lemon juice
Stuffing of Stuffed Calamari:
- ¾ cup freshly grated coconut
- 1 small onion, finely chopped
- 3–4 garlic cloves
- ½ inch ginger
- 2–3 green chilies (adjust to taste)
- 1 tsp cumin seeds
- ½ tsp fennel seeds (optional)
- ½ tsp garam masala or Malvani masala
- 1 tbsp chopped fresh coriander
- ½ tsp turmeric powder
- 1 tsp red chili powder (for color and heat)
- Salt to taste
- 1 tsp oil
Requirement for Frying Squid:
- 2 tbsp oil (coconut oil or any cooking oil)
- Toothpicks (to seal squid)
Instructions to make भरलेलं माकूल
Step 1: Clean and Prepare the Calamari
Wash the squid thoroughly. Remove the inner bone, ink sac, and wash again with clean water. Separate the tentacles and keep them aside. Marinate the cleaned squid bodies with turmeric, salt, and lemon juice. Set aside for 15 minutes.
Step 2: Prepare the Spicy Stuffing
In a mortar or small mixer, crush garlic, ginger, and green chilies into a coarse paste.
Heat 1 tsp oil in a small pan. Add chopped onions and sauté until soft. Add the crushed paste and stir well until the raw aroma fades. Now add the chopped squid tentacles and sauté for 1–2 minutes until they turn white and tender.
Add grated coconut, cumin, fennel (if using), turmeric, red chili powder, salt, and garam masala. Cook the mixture for another 3–4 minutes on low flame until it becomes slightly dry but aromatic. Switch off the flame and mix in fresh coriander. Let it cool.
Step 3: Stuff the Calamari
Gently stuff each squid body with the coconut mixture. Fill only up to ¾ of the way to avoid bursting during cooking. Use a toothpick to seal the open end. Repeat with the remaining squid.
Step 4: Cook the Stuffed Calamari
In a flat pan, heat 2 tbsp oil. Place the stuffed calamari and cook on medium flame for about 4–5 minutes per side. Turn them gently so they don’t tear. The squid will curl slightly and turn opaque when cooked.
Alternatively, you can steam the stuffed squid for a healthier version. Once cooked, remove from the pan and serve hot.
Tips to make Stuffed Calamari
- Choosing Squid: Use fresh squid for the best texture. Avoid overgrown squid as they tend to be chewy.
- Cleaning Tips: Cleaning squid might seem tricky at first, but once you learn how to pull out the bone and skin, it gets easy. You can also ask your fishmonger to clean them.
- Prevent Overstuffing: Don’t overfill the squid they shrink while cooking and may burst if tightly packed.
- Alternative Stuffing Ideas: Add tiny dried prawns (sukat) or chopped boiled egg for variation in the stuffing.
- Healthier Option: Steam the stuffed squid instead of frying for a lighter, healthier version.
- Serving Suggestion: Stuffed calamari pairs well with simple steamed rice, chapati, or sol kadhi. You can also serve it as a starter with a lemon wedge on the side.
- Make Ahead: You can prepare the stuffing in advance and store it in the fridge for up to 2 days.
Chef’s Note:
The beauty of coastal recipes like भरलेलं माकूल lies in their simplicity and bold flavor. You don’t need complicated ingredients just coconut, a few spices, and fresh squid. This stuffed calamari recipe is ideal for festive meals, Sunday family lunches, or even as a special starter when you’re entertaining guests. Also read about How to make a Malvani Stuffed Pomfret or भरलेलं पापलेट.
As a chef, I always encourage beginners and home cooks to try dishes that connect us to our roots. This recipe is not just about seafood; it’s about preserving the coastal heritage of Maharashtra, Goa, and southern India in your own kitchen.
Once you try making stuffed calamari, it will become one of your favorite seafood recipes simple, delicious, and proudly regional.