0 0
Stuffed Calamari

Share it on your social network:

Or you can just copy and share this url

Ingredients

20 medium Calamari Tube
1 Onion finely chopped
400ml Breadcrumb soft and white
90ml Parsley fresh, finely chopped
10 cloves Garlic crushed
2 Egg beaten
150ml Parmesan cheese finely grated
Salt
Black Pepper
45ml Olive Oil
1 extra Onion
2 tins Tomato
5ml Brown Sugar
125ml Cream
handful Lemon Leaves roughly torn

Bookmark this recipe

[userpro_bookmark width="100%"]

Stuffed Calamari

In a tomato cream sauce...

Both delicious and healthy...

  • 1 hour 15 min
  • Serves 4
  • Medium

Ingredients

Directions

This sensational seafood dish is perfect. It is a dish in Mediterranean cuisine.

(Visited 45 times, 1 visits today)

Steps

1
Done

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.

2
Done

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.

3
Done

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.

4
Done

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.

GlobalRecipes

A taste guru...

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
Peppermint Red Velvet Cookies
next
Creamed Vegetable Soup

Add Your Comment