Stuffed Calamari
These calamari were quite unlucky - I had to eat them alone. Radu came home from work feeling sick and was diagnosed with enterocolitis... tonight I need to make something simple with rice or pasta so he can eat too.
Ingredients
2 large calamari (20 cm long)
1 large onion
1 bell pepper
1 large tomato
1 garlic clove
1 anchovy in salt (or sardine)
50 ml dry white wine
2 tablespoons breadcrumbs
1 tablespoon oil
salt, pepper
Servings: 2
How to prepare stuffed calamari
- Clean the calamari following the instructions here. Chop the tentacles finely.
- In hot oil, saute the finely chopped onion and pepper. Sprinkle with a little salt.
- Add the chopped tentacles and finely cut anchovy and let it saute for another 2 minutes.
- Add the crushed garlic, stir quickly and deglaze with wine. Let it cook for about 2 minutes until the wine evaporates.
- Add the peeled tomato cut into cubes and cook until the sauce reduces. Season with pepper. Remove from heat and add the breadcrumbs. The filling is ready.
- Fill the calamari tubes with this filling, but leave about 1-2 fingers of space at the top (the calamari shrink on the grill and we do not want the filling to come out). Close with a toothpick so the filling does not escape when frying.
* the stuffed calamari can be kept in the refrigerator until you want to serve them - Heat the grill pan very hot with just a drop of oil. The calamari need to be done quickly and not overcooked as they become rubbery. Place them on the hot grill and leave for about 2-3 minutes on each side, then roll them on the sides for about 1 minute. You know they are done when the semi-transparent white color of the tubes becomes matte white.
- Remove from the pan and serve immediately with a side of boiled potatoes.
Sauteing vegetables with anchovy and tentacles
Adding the tomato
The filling
Stuffing the calamari
Grilling them
On both sides...
Stuffed Calamari
