November 24th, 2024
Recipes
Stuffed Sicilian Calamari
Valentina P
- Difficulty
•
- Time 40"
Tender calamari filled with a blend of soft breadcrumbs, capers, parmesan, and bits of chopped egg. All enrobed in olive oil until moist. The cooking process is simple (like all good Italian cooking) and involves just a quick sear in the pan, followed by a short simmer in white wine. Be sure to pour the reserved cooking liquid over the cooked squid when serving, that stuff is liquid gold.
How To MakeDiet Type: Classic
Shopping List
-
For the Filling
- 1 cup squid tentacles
- 1 cup finely ground breadcrumbs (I used this recipe)
- 33333333/100000000 cup extra-virgin olive oil
- 1/4 cup capers
- 1/4 cup fresh parsley, chopped
- 2 tablespoons parmesan cheese, grated
- 1 hard boiled egg, chopped The Rest
- 10 large squid tubes, rinsed and dried
- 33333333/100000000 cup white wine
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- pepper, to taste
- toothpicks (for assembling)
Instructions
- Step 1: Add the tentacles to a pot of boiling water and cook for 10 minutes. Drop the toothpicks into the water halfway through cooking time. Drain and set aside.
- Step 2: Roughly chop the cooled tentacles into 1/2 inch pieces. Use a fork to mix all stuffing ingredients evenly.
- Step 3: Gently stuff the filling into the squid tube cavity. Lightly press the filling down to into the bottom of the squid tube - fill about 2/3 of the way. Close the tube with a horizontal toothpick. Repeat this process with all remaining squid tubes. Set aside the remaining filling. Note: Avoid overstuffing here, as the squid will shrink during cooking and risks tearing if it has too much filling. Don't worry though, tearing will only affect the aesthetic, not the flavor.
- Step 4: Lay the prepared squid tubes evenly in a lidded casserole or frying pan. Pour any leftover crumb mixture on top. Drizzle with the olive oil and salt. Cook on high heat for 3 to 4 minutes, turning over to sear both sides.
- Step 5: Pour in the wine. Cover the pan, lower the heat to medium, and cook for 10 minutes.
- Serve: Portion the squid onto plates and pour the reserved cooking liquid and crumbs on top. Top with an extra drizzle of olive oil and pepper. Enjoy.
Nutrition
Most every Sicilian family has their own favorite stuffed-calamari recipe that they claim to be the best. This one comes straight from my grandmother's kitchen: tender calamari filled with a blend of soft crumbs, capers, parmesan, and bits of chopped egg. All enrobed in olive oil until moist. Avoid overstuffing here, as the squid will shrink during cooking and risks tearing if it has too much filling. Don't let this deter you however, tearing will only affect the aesthetic, not the flavor. Other than that, the cooking process is simple (like all good Italian cooking) and involves just a quick sear in the pan, followed by a short simmer in white wine. Be sure to pour the reserved cooking liquid over the cooked squid when serving, that stuff is liquid gold.
How To MakeDiet Type: Low-carb
Shopping List
-
Filling
- 1 cup squid tentacles
- 1 cup low-carb breadcrumbs cup finely ground breadcrumbs (I use this recipe)
- 33333333/100000000 cup extra-virgin olive oil
- 1/4 cup capers
- 1/4 cup fresh parsley, chopped
- 2 tablespoons parmesan cheese, grated
- 1 hard boiled egg, chopped The Rest
- 10 large squid tubes, rinsed and dried
- 33333333/100000000 cup white wine
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- pepper, to taste
- toothpicks (for assembling)
Instructions
- Step 1: Add the tentacles to a pot of boiling water and cook for 10 minutes. Drop the toothpicks into the water halfway through cooking time. Drain and set aside.
- Step 2: Roughly chop the cooled tentacles into 1/2 inch pieces. Use a fork to mix all stuffing ingredients evenly.
- Step 3: Gently stuff the filling into the squid tube cavity. Lightly press the filling down to into the bottom of the squid tube. Avoid overstuffing - fill about 2/3 of the way. Close the tube with a horizontal toothpick. Repeat this process with all remaining squid tubes. Set aside the remaining filling.
- Step 4: Lay the prepared squid tubes evenly in a lidded casserole or frying pan. Pour any leftover crumb mixture on top. Drizzle with a splash of the olive oil and the salt. Cook on high heat for 3 to 4 minutes, turning over to sear both sides.
- Step 5: Pour in the wine. Cover the pan, lower the heat to medium, and cook for 10 minutes.
- Serve: Portion the squid onto plates and pour the reserved cooking liquid and crumbs on top. Top with an extra drizzle of olive oil and pepper. Enjoy.
Nutrition
Most every Sicilian family has their own favorite stuffed-calamari recipe that they claim to be the best. This one comes straight from my grandmother's kitchen: tender calamari filled with a blend of soft crumbs, capers, cheese, and bits of chopped egg. All enrobed in olive oil until moist. Avoid overstuffing here, as the squid will shrink during cooking and risks tearing if it has too much filling. Don't let this deter you however, tearing will only affect the aesthetic, not the flavor. Other than that, the cooking process is simple (like all good Italian cooking) and involves just a quick sear in the pan, followed by a short simmer in white wine. Be sure to pour the reserved cooking liquid over the cooked squid when serving, that stuff is liquid gold.
How To MakeDiet Type: Paleo
Shopping List
-
Filling
- 1 cup squid tentacles
- 1 cup grain-free breadcrumbs)
- 33333333/100000000 cup extra-virgin olive oil
- 1/4 cup capers
- 1/4 cup fresh parsley, chopped
- 2 tablespoons nutritional yeast or nut-based parmesan
- 1 hard boiled egg, chopped The Rest
- 10 large squid tubes, rinsed and dried
- 33333333/100000000 cup chicken broth
- 1 tablespoon apple cider vinegar
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- pepper, to taste
- toothpicks (for assembling)
Instructions
- Step 1: Add the tentacles to a pot of boiling water and cook for 10 minutes. Drop the toothpicks into the water halfway through cooking time. Drain and set aside.
- Step 2: Roughly chop the cooled tentacles into 1/2″ inch pieces. Use a fork to mix all stuffing ingredients evenly.
- Step 3: Gently stuff the filling into the squid tube cavity. Lightly press the filling down to push the filling all the way down into the squid tube. Avoid overstuffing - fill about 2/3 of the way. Close the tube with a horizontal toothpick. Repeat this process with all remaining squid tubes. Set aside the remaining filling.
- Step 4: Lay the prepared squid tubes evenly in a lidded casserole or frying pan. Pour any leftover crumb mixture on top. Drizzle with a splash of the olive oil and the salt. Cook on high heat for 3 to 4 minutes, turning over to sear both sides.
- Step 5: Pour in the broth and vinegar. Cover the pan, lower the heat to medium, and cook for 10 minutes.
- Serve: Portion the squid onto plates and pour the reserved cooking liquid and crumbs on top. Top with an extra drizzle of olive oil and pepper. Enjoy.
Nutrition
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Stuffed Sicilian Calamari
PT40M 1 cup squid tentacles 1 cup finely ground breadcrumbs (I used this recipe) 33333333/100000000 cup extra-virgin olive oil 1/4 cup capers 1/4 cup fresh parsley, chopped 2 tablespoons parmesan cheese, grated 1 hard boiled egg, chopped 10 large squid tubes, rinsed and dried 33333333/100000000 cup white wine 2 tablespoons olive oil 1/2 teaspoon salt pepper, to taste toothpicks (for assembling) Gluten Free Paleo Low-Carb 5 Servings
Ingredients:
