Stuffed Calamari With Squid Ink Pasta- Chariho High School Culinary


Stuffed Calamari With Squid Ink Pasta

Chariho High School Culinary Program 2026

This recipe was prepared as part of the 2026 RI Seafood Cook-Off

Pasta Recipe

10 ounces (about 2 cups) all-purpose flour, plus more for dusting

2 whole large eggs (about 4 ounces)

4 large yolks from 4 large eggs (about 2.5 ounces)

4 teaspoons squid ink

1 teaspoon kosher salt, plus more for salting water

Method of Prep:

  1. Mix all ingredients together in a bowl or on the table.

  2. Knead till smooth, then let dough rest for 4-24 hours

  3. Roll dough out to desired shape and size.  

  4. Boil in water for 2 min or until al dente

  5. Toss pasta in olive oil, butter and salt and pepper

  6. Serve on the side with the sauce and calamari on plate

Stuffed Calamari Stuffing Recipe

2 shallot minced and sauteed

1 red pepper small diced and sauteed with shallot

3 cloves of garlic minced 

8 oz flaked cooked white fish

8 oz of ground chorizo 

2 cups of bread crumbs

¼ cup parmesan cheese

2 TB minced parsley

1 egg whisked

¼ lb melted butter

2 TB olive oil

2 TB white wine

Method of Prep:

  1. In a bowl mix all ingredients together

  2. Place stuffing in a piping bag and fill the calamari tubes ⅓ of the way, over-filling will cause the calamari to burst.  Secure the top with a tooth pick

  3. Place in a casserole dish with ½ cup of hot water and ¼ cup of white wine

  4. Bake at 350 degrees for 30min or until the internal temperature is 165 degrees

  5. Serve with sauce and pasta

Roasted Red Pepper Sauce

16 ounces of  roasted red peppers 

6 oz sauteed cherry tomatoes 

1/4 cup extra virgin olive oil

2 tbsp minced shallot

2 cloves garlic minced

2 tbsp packed chopped fresh basil

1 tbsp capers

Zest of 1 lemon

Juice of 1/2 lemon 

1/2 tsp salt

1/4 tsp black pepper

Method of Prep:

  1. Place all ingredients in a blender, blend till smooth

  2. Heat in pan and season as needed