Stuffed calamari recipe is very common in the Mediterranean countries and I discovered that is very popular during Christmas. I love it any time of the year.
There are two versions, one with tomato sauce and one without. I like the one without tomato sauce as you can better taste the calamari.
I flavour it with white wine and let it simmer in its own juices.
And no, it is not too dry at all !
When your guests cut the calamari in half, they will discover the flavoured breadcrumbs mixed with the tentacles.
Each bite will be filled with flavoured seafood enhanced by garlic, lemon zest, and wine.
You might find different sizes of squids.
Make sure you choose the one with a long body/head so it can hold enough stuffing.
The body/head tends to shrink when cooked so the longer the better.
Also, ask your fishmonger to clean them for you.
It is not difficult to clean them, but kind of disgusting.
You can see a video here below:
As a matter of interest, I always cut my fish over a dedicated fish board as it is more hygienic.
I use a Index Chopping Board Set you can find on Amazon (affiliate link)
Each board is colour coded and has a symbol indicating its use e.g. meat (red), fish (blue), vegetables (green), and cooked food (white).
Here are more of my favourite kitchen tools
For instructions on recipes template see post: Food Madness: Digital & Apps
For measurement conversions see post: How much is a Cup in grams and the most useful cooking conversions
This recipe of stuffed calamary uses white wine, if you prefer you can replace it with tomato sauce
- olive oil
Prepare the breadcrumbs by mixing them with the Parmesan, grated parsley, 1 grated garlic clove and the lemon zest
Separate the calamari heads from the legs
Make sure there is no bone left inside the heads
Stir fry the legs with olive oil and garlic
Cut the legs into small pieces and mix with the breadcrumbs. It is difficult to know how much breadcrumbs you can fit into each head so to avoid having leftover, combine half then combine more as needed.
Fill the heads with the breadcrumbs mix pushing the filling all the way down. Do not overfill them as the head will shrinks when cooking and the filling will pop out if it is too full
Close the ends with a toothpick and pierce the heads so the juices can come out while the heads cook and shrink
Add 1/2 glass of white wine, cover and let it simmer for 10 to 15 minutes depending on the size of the calamari.
Once they are ready, place them on the serving dish, remove the toothpick from the heads and pour the juices on top
If you have any legs left a side serve them with the calamari
Calories 423 calories per serving Fat 9 gr per serving Carbohydrates 56 gr per serving Cholesterol 238 mg Proteins 31 gr per serving Sugar 3 gr per serving Sodium 674 mg per serving