Stuffed Calamari


Score! I got my brother-in-law Ralph's Stuffed Calamari recipe! This was so good, dare I say as good as Ralph's. I made a salad with shaved Parmigiana and a dressing of olive oil and lemon juice to go along with dinner.

Here is the recipe for Stuffed Calamari as emailed from Ralph.
Stuffing is made beforehand and at/close to room temp prior to stuffing...... Just 2 cans of crab meat with a bit of its liquid sauteed w/four five tablespoons of butter ..........a splash of white wine, some chopped parsley..When mixture is bubbling, remove from heat.........Add breadcrumbs and mix thoroughly.....Add enough breadcrumbs to achieve a consistency between dry and wet if that makes sense.....(call Goldilocks for more specific info)........The most important thing is not to cram/over stuff .....This will cause the calamari to split.....A long spoon (ice cream soda) works well.....I will force some stuffing to the bottom and then add more stuffing gently tapping down but not packing......Use a toothpick to seal at the top................Sauce is a can of crushed tomatoes, olive oil, garlic...... Be generous with the olive oil covering pan bottom and then some..... saute garlic along with red pepper flakes depending on how much heat is desired.....(I keep adding more each year and it's not quite where I like it yet.).......... adding tomatoes when garlic is browned....add red wine/water equal to 1/3 of the tomato can......... 

     I make the stuffing first, set aside, and then do the sauce. When the sauce gets to a boil, lower temp to simmer slowly...... I then stuff the calamari and at some point will add the tentacles to the sauce. After the stuffing is completed, I will add the calamari carefully to the sauce, bring to a boil before lowering to a simmer........

Easy recipe top follow and you will be so pleased with the results.

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