Stuffed Calamari

🛒 Ingredients

• Calamari (tubes and tentacles) 200 g · 184 kcal
• Olive oil 15 g · 133 kcal
• Onion 37 g · 15 kcal
• Garlic 5 g · 8 kcal
• Breadcrumbs 25 g · 99 kcal
• Parmesan cheese 12 g · 54 kcal
• Fresh parsley 8 g · 3 kcal
• Egg 12 g · 19 kcal
• Canned diced tomatoes 200 g · 40 kcal
• Dry white wine 25 g · 21 kcal

👨‍🍳 Instructions

1. Clean the calamari: separate the tubes from the tentacles and discard the entrails, quill, and beak. Finely chop the tentacles and wings for the stuffing.
2. In a pan, sauté half of the chopped onion and garlic in a tablespoon of olive oil until softened. Add the chopped calamari tentacles and cook for 2-3 minutes.
3. Transfer the cooked calamari mixture to a bowl. Add breadcrumbs, grated Parmesan cheese, fresh parsley, egg, and salt and pepper to taste. Mix well to form the stuffing.
4. Carefully stuff each calamari tube with the mixture, leaving about 1/4 inch empty at the top to prevent bursting during cooking. Secure the opening with a toothpick.
5. In a large pot or deep pan, heat the remaining olive oil. Sauté the rest of the chopped onion and garlic until fragrant. Add the stuffed calamari and sear briefly on all sides.
6. Deglaze the pan with white wine, scraping up any browned bits from the bottom. Pour in the canned diced tomatoes and a splash of water or broth. Bring to a simmer.
7. Reduce heat to low, cover, and simmer for 45-50 minutes, or until the calamari are tender and the sauce has thickened. Adjust seasoning if needed.
8. Remove toothpicks before serving. Serve hot, garnished with fresh parsley, and optionally with crusty bread or pasta.