Stuffed calamari

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Stuffed calamari

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Ingredients

Adjust Servings:
500 g Squid
1 cloves Garlic
to taste Extra virgin olive oil
40 g White wine
5 g Parsley
For the stuffing
100 g Bread crumbs
1 Egg
40 g White wine
5 g Parsley
to taste Pepper black
6 Anchovies in oil
30 g Parmesan cheese to grate
1 clove Garlic
to taste Table salt
Extra virgin olive oil

Nutritional information

265
Kcal
17 g
Carbohydrates
18.5 g
Protein
13 g
Fat
1 g
Fiber
114 mg
Cholesterol
708 mg
Sodium

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Cuisine:

Ingredients

  • For the stuffing

Directions

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However you prepare them, squid always give great satisfaction! Fried squid, grilled squid, baked squid or squid with peas… they are a must on the menus of seafood restaurants, from the most popular to the most refined, but they are also a good solution for your home seafood dinners. The recipe for Stuffed calamari (stuffed squid) is a classic of Italian cuisine, and here we propose a version that is as simple as it is appetizing: you will only need a little bread, parmesan cheese, anchovies and parsley to make a soft and full-bodied stuffing, which will reveal an explosion of flavors when tasted!

You will just have to be careful not to cook them too long in the pan, so as not to ruin the delicate texture of these shellfish. Beautiful to look at and good to eat, Stuffed calamari are an impressive second course to make a great impression even with the most demanding guests… follow our directions and you can’t go wrong!

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Steps

1
Done

To prepare stuffed calamari, first take care of cleaning the squid: rinse the squid under running water, then gently detach the head from the body with your hands and keep it aside [1]. Pull out the transparent cartilage pen inside [2], then rinse the squid pocket under running water and remove the innards with your fingers [3].

2
Done

Remove the outer skin by incising one end with a small knife and pulling gently [4]. Now take back the head and separate it from the tentacles by incising just below the eyes [5], Then open the tentacles outward and push up the middle part to remove the rostrum [6], Finally chop the tentacles finely with a knife.

3
Done

Set the squid aside momentarily and move on to the preparation of the other ingredients, then remove the crust from the bread and cut the breadcrumbs into cubes [7], then finely chop the previously washed parsley, which you will use at two different times [8]. Heat the oil in a frying pan, add the garlic clove and the anchovy fillets [9]

4
Done

and melt them over low heat, then add the shredded tentacles [10] and saute for 2-3 minutes. At this point remove the garlic from the pan and add the bread crumbs [11]. After a couple of minutes, deglaze with the white wine [12]

5
Done

and crush the bread cubes with a spatula or spoon so that they absorb the dressing [13] well. When the liquid has been absorbed, transfer the mixture to a bowl and let it cool, after which add the grated Parmesan [14] cheese, chopped parsley [15],

6
Done

the lightly beaten egg [16], salt and pepper [17]. Knead with your hands to compact all the ingredients [18] well, then transfer the resulting mixture to a sac-à-poche and cut the tip to a thickness of about 1 cm.

7
Done

Take back the squid you had set aside and fill them with the mixture, taking care to leave a couple of cm free from the edge [19]. When all the squid are stuffed [20], fold over the edge flaps and close the opening with a toothpick [21].

8
Done

In a frying pan, heat a little oil with a clove of garlic, then lay the stuffed squid inside [22] and cook for a few moments over high heat to seal them. Deglaze with white wine [23] and, as soon as the alcohol has evaporated, add a pinch of salt [24]

9
Done

and cover with a lid [25]. Let it cook over medium heat for 5-6 minutes depending on the size of the squid, then turn off the heat and add chopped parsley [26]: your stuffed calamari are ready to be served [27]!

10
Done

Tips

- We recommend consuming the stuffed squid immediately or storing them in the refrigerator for up to one day in an airtight container. If you wish, you can prepare the stuffing mixture in advance and store it in the refrigerator covered with plastic wrap. Stuffed calamari can be frozen already cooked.

- If you prefer not to use the egg, you can replace it with 1-2 tablespoons of milk: the important thing is to get a firm and slightly soft dough.

- For a sauce version, add some tomato puree when you cook the squid in the pan!

- For a baked version, on the other hand, place the stuffed calamari on a baking sheet with lightly oiled parchment paper and bake at 190°C (374°F) for about 20 minutes depending on size.

Eatsitaly

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