STUFFED CALAMARI WITH SNAPPER AND FREGOLA IN A BURST CHERRY TOMATO SAUCE
Steps:
- For the tomato sauce: To a medium saucepan over medium heat, add the olive oil, garlic and red pepper flakes. Cook until the garlic is fragrant, being careful not to burn. Add the cherry tomatoes; toss to combine and coat with the oil. Add the chicken stock and cook until tomatoes burst, about 10 minutes. Hold over medium-low heat.
- For the fregola: Bring a medium pot of salted water to a boil. Add the fregola and cook according to package instructions. Drain and toss with the corn. Season with salt.
- For the stuffed calamari: Combine rock shrimp, breadcrumbs, parsley and some salt in a food processor. Pulse to a thick paste; add olive oil if needed. Transfer the shrimp paste to a medium pastry bag and pipe into the calamari until three-quarters full. Seal the calamari with skewers.
- Simmer the stuffed calamari in the tomato sauce for 5 minutes. Flip and simmer until cooked through, another 5 to 7 minutes.
- For the snapper: Heat the oil in a medium saute pan over medium-high heat. Sprinkle the snapper with salt on both sides. Place the fish in the hot pan, skin-side up, for about 3 minutes. Flip and cook on the reverse side for an additional minute or until cooked through. Remove the fish from the pan.
- To serve: Spoon the fregola and corn onto a plate, place a snapper fillet and some stuffed calamari on top. Top with tomato sauce.
STUFFED SQUID WITH TOMATO SAUCE
Provided by Food Network
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Sauce: In a casserole set over moderate heat, cook the onion and garlic in the oil, stirring occasionally, for 5 minutes, or until translucent. In a blender or food processor, puree the tomatoes, water, and tomato sauce until smooth and add it to the casserole. Add the carrots, potato, basil, cayenne, and salt. Bring the liquid to a boil and simmer, partially covered, stirring occasionally, for 1 hour.
- Rinse the squid and turn the body sacs inside out. Mince the tentacles.
- In a skillet set over moderate heat, cook the onion and garlic in the oil, stirring occasionally, for 3 minutes more.
- Transfer to a bowl. Add the sea legs, eggs, bread crumbs, grated cheese, and salt and pepper.
- Combine the mixture well. Stuff the squid with the bread crumb mixture and close with a toothpick. Add the squid to the sauce and simmer for 10 to 15 minutes, or until just tender. Transfer the squid to a serving dish.
- Meanwhile, cook the linguini according to package directions, drain, and transfer it to a large bowl. Add enough sauce to coat the pasta and toss to combine. Sprinkle with cheese. Serve the squid separately with a mixed green salad.
CALAMARI WITH TOMATO SAUCE
Our family always has this on Christmas Eve as one of the seven fish dishes typically served.
Provided by ELEANOR1052
Categories Seafood Shellfish Octopus and Squid
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Heat olive oil in a large saucepan over medium heat. Stir in the garlic and cook until lightly brown. Stir in tomato puree, water, red wine, salt, sugar and crushed red pepper. Bring to a boil. Reduce heat and simmer 30 minutes, stirring occasionally
- Bring a large pot of lightly salted water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain.
- Stir calamari into the tomato puree mixture. Continue to simmer approximately 15 minutes, until squid is opaque. Check frequently to avoid overcooking squid. Serve squid and sauce over cooked linguine.
Nutrition Facts : Calories 483.1 calories, Carbohydrate 55.8 g, Cholesterol 375.6 mg, Fat 12.8 g, Fiber 3.8 g, Protein 34.3 g, SaturatedFat 2.4 g, Sodium 803.6 mg, Sugar 7.2 g
ABSOLUTELY DELICIOUS STUFFED CALAMARI
Calamari tubes are stuffed with seafood and baked in a rich cream sauce before serving over a bed of linguine. This is probably the best calamari, if not the best entree, you'll ever have!
Provided by UNREFINEDNERD
Categories World Cuisine Recipes European Italian
Time 40m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Rinse the calamari tubes and pat dry.
- In a large bowl, stir together the onions, 6 cloves garlic, shrimp, crabmeat and lemon juice. Spoon some of this mixture into each squid tube and seal the ends by 'sewing' with a toothpick. Arrange in a single layer in the bottom of a 9x13-inch baking dish. Set aside.
- Melt the butter in a saucepan over medium heat. Stir in cream cheese and 2 cloves garlic. Cook and stir until cream cheese has melted. Gradually whisk in the milk. Cook until heated through and then remove from the heat and stir in the Parmesan cheese and pepper. Pour over all of the calamari tubes in the baking dish. Sprinkle about 2 tablespoons of Romano cheese on top of each one.
- Bake uncovered until the cheese is browned and sauce is bubbly. While the calamari is baking, Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook until al dente, about 8 minutes. Drain. Serve the stuffed calamari and sauce over a bed of linguine.
Nutrition Facts : Calories 1018.6 calories, Carbohydrate 41.7 g, Cholesterol 479.1 mg, Fat 65.6 g, Fiber 1.5 g, Protein 65.6 g, SaturatedFat 39.9 g, Sodium 1548.7 mg, Sugar 7.8 g
STUFFED CALAMARI
Long a star on Camille Orrichio Loccisano's traditional Italian-American Feast of the Seven Fishes table, these stuffed squid were also a hit at her restaurant, the appropriately named Casa Calamari. After a slow simmer in briny tomato sauce, diced shrimp and peppery crumbs plump up into a rich stuffing that fills tender calamari bodies; they're like seafood dumplings in reverse.
Provided by Francis Lam
Categories main course
Time 1h30m
Yield Serves 3-4
Number Of Ingredients 16
Steps:
- In a food processor, pulse the taralli until it forms coarse crumbs. Measure 1 1/4 cups of the crumbs. Pulse the squid tentacles in the food processor to chop them fine, and pat them very dry with paper towels.
- In a large skillet, heat 1/4 cup olive oil over medium heat. When shimmering, add the squid tentacles, and spread them out. Sear until golden brown, about 5 minutes, then add the butter, garlic and red-pepper flakes to taste. Cook, stirring, until the garlic just starts to color, about 1 minute.
- Add the shrimp, season with salt and cook until just pink, about 2 minutes. Add the wine, and simmer for 1 minute. Turn off the heat, and stir in the taralli crumbs and lemon zest. The crumbs should look like wet, clumpy sand. If the mixture is too dry, sprinkle in a little more wine, and allow the filling to cool until just warm.
- Stuff each squid body with the filling, leaving the bottom and top inches unfilled (the stuffing will expand as it cooks). Secure the tops with toothpicks, and season all over with salt.
- Make the sauce: In a wide, deep pan, warm 1/4 cup olive oil over medium heat. Add red-pepper flakes to taste and the garlic, and cook until fragrant and just beginning to color. Stir in the tomatoes, and season with salt and pepper.
- Bring the tomatoes to a boil, then lower the heat and simmer the sauce for 15 minutes. Add the calamari and any extra stuffing, and bring back to a very gentle simmer.
- Cover the pan, and simmer for 45 minutes, stirring occasionally and adjusting the heat to make sure the sauce maintains a lazy bubble. Adjust with salt to taste. Garnish with the parsley. Serve with bread or pasta.
SQUID STUFFED WITH SPINACH AND RICOTTA CHEESE
Make and share this Squid Stuffed With Spinach and Ricotta Cheese recipe from Food.com.
Provided by ngibsonn
Categories Squid
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Cut off tentacles so that you have just the body cavity.
- Make sure to keep it whole so you can stuff it without leaks.
- Reserve the tentacles.
- Mix together the ricotta, spinach, Parmesan, pepper, nutmeg,parsley and egg; set aside.
- Heat the oil at medium in a large heavy skillet or saucepan.
- Add the garlic.
- Stir and cook for a few seconds.
- Add the tomatoes.
- Bring to a boil and add tomato paste.
- Lower heat and add rosemary.
- Simmer sauce for 25 minutes, stirring occasionally.
- While the sauce is simmering, stuff the body of each squid only about 1/3 full of the spinach/cheese mixture.
- If you overstuff them, they will explode.
- You might also want to poke a hole or two in the body of the squid.
- Fasten the opening of each squid with a toothpick.
- After the sauce has cooked, place the stuffed squid in the simmering sauce.
- Add the tentacles to the sauce.
- Simmer for 3 to 4 minutes.
- Then turn carefully and simmer for an additional 3 minutes.
- While the squid is cooking, melt the butter in a clean pan and toss the pine nuts in the butter until golden.
- Watch carefully; pine nuts have a tendency to burn.
- Lift out stuffed squid to a warm, flat serving dish with sides.
- Spoon sauce around and garnish with pine nuts.
CALAMARI IN TOMATO SAUCE
Make and share this Calamari in Tomato Sauce recipe from Food.com.
Provided by BrendaM
Categories Squid
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut calamari into small strips.
- Place in saucepan and cook over medium heat for 15 minutes (do not add water) Drain all but 1 cup of liquid.
- Add oil, garlic, chili pepper, sauce, parsley and salt.
- Cover and simmer for 25 minutes.
- Add wine and cook for an additional 5 minutes.
- Adjust seasonings to taste.
- Serve over cooked rice or noodles.
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STUFFED CALAMARI IN TOMATO SAUCE - MANGIA BEDDA
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5/5 (4)Total Time 1 hr 25 minsCategory Main CourseCalories 1050 per serving
- Rinse the calamari well by running water through the tube and draining it. Pat dry. Chop the tentacles finely and place in a bowl. Set aside while you prepare the filling.
- Place the bread crumbs, reserved chopped tentacles, grated Parmigiano/Pecorino cheeses, finely minced garlic, parsley, salt, pepper and an egg in a medium sized bowl. Use a fork or your fingers to combine well.
- Use your fingers to stuff the calamari with the filling. Be sure to press down to fill the bottom end of the calamari. Leave about an inch of space at the top since the filling will expand while cooking and may ooze out. Secure the open end with a toothpick. Set aside while you prepare the tomato sauce.
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- Clean thoroughly the calamari and remove the tentacles, leaving the tubes clean and intact. Set the tubes aside.
- Boil the peeled potatoes in salted water for about 20 minutes, or until a fork can pierce them easily. Drain the potatoes, mash them and set them aside to cool down.
- Drizzle a pan with olive oil and sautè the garlic clove until it starts to brown. Add the chopped squid tentacles to the pan and sautè a couple of minutes. Remove the garlic and add the chopped bread.
- Let it brown for a couple of minutes, then pour a dash of white wine and it evaporate completely.
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