- 20 medium Calamari Tube
- 1 Onionfinely chopped
- 400ml Breadcrumbsoft and white
- 90ml Parsleyfresh, finely chopped
- 10 cloves Garliccrushed
- 2 Eggbeaten
- 150ml Parmesan cheesefinely grated
- Black Pepper
- 45ml Olive Oil
- 1 extra Onion
- 2 tins Tomato
- 5ml Brown Sugar
- 125ml Cream
- handful Lemon Leavesroughly torn
This sensational seafood dish is perfect. It is a dish in Mediterranean cuisine.
Rinse the calamari tubes under running cold water. Pat dry with paper towels and make sure the cartilage has been removed from the tubes. You will feel the hard cartilage with your fingers; put it out carefully. Cut off the tentacles.
Prepare the filling; mix the onion, breadcrumbs, parsley, garlic, eggs, Parmesan cheese, salt and black pepper. Divide this between the calamari tubes and fill each one. Be very careful not to overstuff the tubes; the filling expands during the cooking process and the tubes may burst if too tightly filled. Close the openings with toothpicks (or you can sew them closed with a needle and thread- dark thread is easier to remove later). Heat the olive oil in a deep frying pan or pot with a wide base.
Make sure the tubes are dry, then fry them quickly until golden brown on all sides. Don't fry all of the at once- rather do them in batches and add more oil if necessary. Remove all the tubes once they are golden brown, then fry the extra chopped onion in the same pan until soft and fragrant. Add the garlic and stir-fry for a minute or two, then add the tomatoes and bring to the boil. Season with sugar, salt and black pepper. Add the calamari tubes and simmer in the sauce for about 30 minutes or until the calamari is tender.
To serve; remove the calamari with a slotted spoon and blend the sauce into a puree with a hand mixer. Add the cream and heat through; if the sauce is too runny, you can allow it to reduce slightly. return the calamari tubes to the sauce.