Stuffed Calamari
🛒 Ingredients
- Cleaned Calamari 200 g · 160 kcal
- Stale Bread (or breadcrumbs) 25 g · 70 kcal
- Large Egg 11 g · 18 kcal
- Parmesan Cheese, grated 8 g · 28 kcal
- Garlic, minced 3 g · 4 kcal
- Fresh Parsley, chopped 3 g · 1 kcal
- Onion, finely chopped 38 g · 15 kcal
- Crushed Tomatoes (Passata) 100 g · 20 kcal
- Dry White Wine 25 g · 20 kcal
- Olive Oil 14 g · 124 kcal
👨🍳 Instructions
- Clean the calamari: separate bodies from tentacles and fins. Remove the ink sac, quill, and any entrails from the bodies, rinse thoroughly. Finely chop the tentacles and fins.
- Prepare the stuffing: In a bowl, combine the chopped calamari tentacles/fins, soaked and squeezed bread, egg, grated Parmesan, minced garlic, and chopped parsley. Season with salt and pepper, mix well.
- Stuff the calamari bodies: Fill each calamari body about two-thirds full with the prepared stuffing. Secure the opening with a toothpick to prevent the stuffing from coming out during cooking.
- Sauté aromatics: In a large pan or pot with olive oil, gently sauté finely chopped onion and remaining minced garlic until softened.
- Sear calamari: Add the stuffed calamari bodies to the pan and sear them lightly on all sides until they turn opaque.
- Deglaze and simmer: Pour in the white wine and let it evaporate completely. Add the crushed tomatoes, season with salt and pepper, and bring the sauce to a gentle simmer.
- Cook the calamari: Carefully place the stuffed calamari into the simmering tomato sauce. Cover the pan and cook over low heat for 45-60 minutes, or until the calamari are tender.
- Serve: Remove toothpicks, garnish with fresh parsley, and serve hot with crusty bread or pasta.
