recipes
Stuffed calamari with sea food
Serves: 2
Ingredients
- 4 medium sized calamari
- 1 finely chopped onion (for the stuffing)
- 2 garlic cloves finely chopped
- Mixed fresh seafood (mussels, clams, prawns)
- 1 tomato, chopped
- 2 tbsp capers
- 2 tbsp chopped olives
- Grated zest of an orange and lemon
- Chopped fresh herbs (Basil, parsley)
- Pinch dried chilli flakes
- 6 slices fresh sandwich bread, crust trimmed off and the rest chopped into cubes
- Finely chopped onion (for the sauce)
- 2 cloves crushed garlic
- White wine
- 100g chopped pancetta
- 1 can polpa (Star Polpabella)
- Olive oil (Borges)
- 200g pasta, cooked (De Cecco)
Method
Cook the onion and garlic in a drop of olive oil until soft. Add the sea food, cook for a couple of minutes until shell fish is open. Remove from heat, discard the shells, peel and chop the prawns. Mix the seafood back to the cooked onions, stir in the tomatoes, capers, olives, zest, herbs, chilli flakes. Stir in enough bread to bind the mixture. Pipe the filling into the calamari tubes, skewer the calamari with a kebab sticks, sticking the tentacles in between. Shallow fry the calamari in a deep frying pan with olive oil until nicely browned, remove from pan and set aside. Add the remaining onion and garlic to the pan and cook for a couple of minutes together with the pancetta. Stir in the white wine and the tomato pulp, add the calamari, cover and simmer for 10 minutes. Serve with the cooked pasta.
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