Stuffed calamari is a classic seafood dish featuring whole fresh calamari filled with a breadcrumb, cheese and herb mixture, then simmered in a rich tomato-parsley sauce that pairs beautifully with spaghetti.
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\n Prepare the Sauce: \n \nChop the onion finely and saute` it in 3 tablespoons of extra virgin olive oil. \n Once the onion becomes translucent, add the tomato sauce, the parsley and a pinch of salt. \n Add a pinch of hot pepper as desired and let everything cook at low heat. \n Wash the calamari very well inside and out. Remove from inside the calamari all internal matters. \n Cut a very small hole at the tip of the tail as it will enable you to run fresh water thru the calamari and completely clean them. \nPrepare the Stuffing: \n \nIn a bowl, mix the eggs, bread crumbs, cheese, garlic, EV olive oil and parsley. Add salt and pepper as desired. \n Mix well until you have a semi-soft stuffing. Add a little milk or bread crumbs as needed. \n With a teaspoon fill the body of the calamari until 1/2 inch from the top. \n Once the sauce boils, place the calamari in the sauce cover the pot. Continue to cook at low heat for about 25-30 minutes \n From time to time, stir the sauce and the calamari to prevent them from sticking to the bottom. \n Boil spaghetti in salted water and serve with the sauce... they are excellent! \n
Store cooked stuffed calamari and sauce together in an airtight container in the refrigerator for up to 3 days; reheat gently over low heat or in a 300°F oven to avoid toughening the calamari.
Wash the calamari very well inside and out under cold water. Gently remove all internal matter from the body cavity, being careful not to tear the delicate flesh. Pat dry before stuffing.
Combine plain bread crumbs, grated pecorino cheese, chopped fresh parsley, finely chopped garlic, beaten eggs, salt and pepper. This mixture stays moist during cooking and seasons the calamari from within.
After adding the tomato sauce, parsley and hot pepper to sautéed onion, let everything cook at low heat. The exact time isn't specified in the recipe, but low-heat simmering allows the flavors to meld and the calamari to become tender.
Yes. Stuff the calamari and refrigerate up to 4 hours before cooking. The sauce can be made separately and stored; reheat gently before combining with the cooked calamari.
Spaghetti is the traditional choice and works well to capture the divine tomato-parsley sauce. Any long pasta like linguine or bucatini is also suitable.
