Stuffed Calamari Recipe
Italian Stuffed Calamari Recipe in Tomato Sauce- this whole calamari are filled with savory bread stuffing and slowly simmered in a light tomato sauce. They are tender and delicate. Buon appetito!
Servings: 4 -6 servings
Ingredients
- 2 lbs calamari cleaned with tentacles (about 8 calamari)
For the filling:
- Tentacles saved from cleaned calamari finely chopped
- 1 tablespoon olive oil
- 1 clove garlic minced
- 2 tablespoons freshly chopped parsley
- 1 tablespoon white wine
- 2 cups fresh bread crumbs from day-old bread
- ¼ cup freshly grated Parmigiano cheese
- ¼ cup freshly grated Pecorino cheese
- 1 large egg
- Salt and Black Pepper to taste
For the tomato sauce
- 2 tablespoons olive oil
- 1 clove garlic smashed
- ¼ teaspoon dried red pepper flakes
- 250 gr tomato passata tomato purée, or crushed canned tomatoes
- salt to taste
Instructions
Prepare Calamari:
- Rinse the calamari. Run water through the tube and drain it. Pat dry with paper towels.
- With a sharp knife, chop off the tentacles, finely chop them, and place them in a bowl.
Make Filling:
- Heat olive oil in a large frying pan with medium-high heat and add the minced garlic. When the garlic is just beginning to give off its aroma (1-2 minutes), add the tentacles and stir. Add wine and let simmer for a few minutes—season with salt and pepper. Then, take off the heat and let it cool.
- Add the bread, egg, cheese, and parsley to a medium mixing bowl and stir to combine.
- When the tentacles are completely cooled, add to the bread crumb mixture and stir to combine.
Stuff Calamari:
- Use your fingers, a pastry bag with a broad tip, or a small spoon to stuff the calamari with the filling.
- Be sure to press down to fill the bottom end of the calamari. Leave about an inch of space at the top since the filling will expand while cooking and may come out of the top. Secure the open end with a toothpick. Cover with plastic wrap and set aside.
Prepare Sauce and Cook Stuffed Calamari:
- In a large saute pan with medium-high heat (large pan enough to fit all the squid in one layer), sauté a garlic clove and red pepper flakes in olive oil. When it is just beginning to brown, remove it.Add the stuffed squid and turn them in the oil until they turn an opaque white (about 1 minute on each side).
- Add the tomato puree and salt, stir to mix it thoroughly into the cooking juices, and cover. Lower the heat. Let the squid braise in a slow simmer until tender, about 30 minutes (or longer if your squid is very large).
- Transfer to a serving platter and serve warm with ciabatta bread! Don't forget to remove the toothpicks.
Nutrition
Calories: 609kcal | Carbohydrates: 53g | Protein: 50g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 586mg | Sodium: 709mg | Potassium: 988mg | Fiber: 4g | Sugar: 7g | Vitamin A: 742IU | Vitamin C: 20mg | Calcium: 336mg | Iron: 6mg
