Sunday, September 1, 2013

Stuffed Calamari

Tonight I got in at about 5:15 and quickly put this dinner together. I have been wanting to make Stuffed Calamari for a long time. I found a recipe that seemed similar to my mom's. It is from The recipe serves 6. Obviously I adjusted the amounts for the two of us but the recipe below is as it appears on the site. We both enjoyed this. The Calamari was cooked perfectly, hurray, but the stuffing was a little dry. Perhaps my adjustments need a little fine tuning.

Italian Stuffed Calamari from

Ingredients -
6 medium squid
1/4 cup Progresso Italian-style fine bread crumbs, I used homemade breadcrumbs
2 tablespoons fresh parsley leaves
2 teaspoons fresh Parmesan cheese
2 teaspoons minced garlic cloves, no I did not use garlic
1 egg
salt and pepper
2 garlic cloves, no I did not use garlic
1 egg
1 (8 ounce) can diced tomatoes
1 teaspoon basil
1/2 teaspoon ground oregano
1/2 teaspoon ground rosemary
1/4 cup green pepper
1/4 cup dry white wine

Method -
Clean squid or tubes and pat dry.

If using whole squid, chop tender parts of the tentacles and mix them with the bread crumbs, parsley, cheese, 1 1/2 teaspoons minced garlic, egg and 1 teaspoon vegetable oil to make stuffing.

Blend well, add salt and pepper to taste.

Spoon stuffing mixture loosely into each squid tube and close with a toothpick. Do not over stuff because the squid will shrink during cooking.

Add remaining oil to skillet large enough to hold squid in a single layer.

Heat oil and cook sliced garlic until golden brown. Arrange the squid in oil and brown all sides lightly.

Add tomatoes, basil, oregano, rosemary, green pepper, remaining minced garlic, wine and salt and pepper to taste. Cover tightly and cook 25 to 30 minutes. (I cooked it for 20 minutes)

Remove toothpick from squid and serve whole or sliced, alone or with pasta.

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