Stuffed Calamari With Snapper And Fregola In A Burst Cherry Tomato Sauce Recipes

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STUFFED CALAMARI WITH SNAPPER AND FREGOLA IN A BURST CHERRY TOMATO SAUCE

Provided by Anne Burrell

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 17



Stuffed Calamari with Snapper and Fregola in a Burst Cherry Tomato Sauce image

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.

3 tablespoons extra-virgin olive oil
3 cloves garlic, minced
Pinch red pepper flakes
2 cups heirloom cherry or grape tomatoes
1 cup chicken stock
Kosher salt
2 cups fregola
1 cup fresh corn kernels
12 ounces rock shrimp
1/2 cup breadcrumbs
3 tablespoons chopped fresh parsley
Kosher salt
Extra-virgin olive oil, as needed
12 ounces calamari tubes, cleaned
2 tablespoons extra-virgin olive oil
Four 6-ounce snapper fillets, cleaned and bones removed
Kosher salt

STUFFED AND GRILLED CALAMARI APPETIZER

Provided by Food Network

Time 3h15m

Yield 24 stuffed calamari (4 to 8 servings)

Number Of Ingredients 28



Stuffed and Grilled Calamari Appetizer image

Steps:

  • For the filling: Saute leeks in olive oil in a large saute pan over medium-low heat until softened, 7 to 10 minutes. Add shallot and garlic and saute 3 minutes. Add wine, parsley, vinegar, tarragon, salt, chile flakes and lemon juice and turn heat to high. Cook until reduced 85 percent, 3 to 5 minutes
  • Turn heat to medium and add butter. Let melt, then add prawns. Cook, stirring, until just done, about 3 minutes.
  • Stir in breadcrumbs to absorb any remaining liquids and remove from heat.
  • Transfer to a bowl and chill completely before stuffing calamari.
  • For the calamari: Insert a funnel into the open end of a calamari.
  • Fill the funnel about halfway with the filling and push it into the calamari, filling it only three-quarters of the way full, to allow for shrinkage as it cooks. Use a toothpick to skewer the tentacles to the opening of the calamari. Repeat with remaining filling and calamari.
  • Preheat a grill or saute pan over medium-high heat. Cook the calamari, 2 minutes per side.
  • Arrange grilled calamari on a serving dish and serve with warm Roasted Yellow Bell Sauce and sprinkled with Fried Capers.
  • Roast pepper on open flame of stovetop burner, turning as outside blackens, until roasted on all sides. Place in a bowl and cover with plastic wrap. Let cool for 5 minutes. Remove outer burnt skin of pepper, cut into quarters and remove stem and seeds.
  • Place pepper in a small food processor.
  • Steep garlic in hot cream for 2 minutes, then add to processor. Add butter, parsley, shallot, vinegar, salt and lemon juice and process to make a smooth puree.
  • Rinse capers with water, then squeeze with hands to express any juices. Drain very well.
  • Heat oil to 350 degrees F in a small saucepan over medium heat. Carefully add capers to hot oil and fry until darkened in color and capers have become crispy, approximately 7 minutes. Drain on paper towels.

1 leek, white and light green parts only, chopped into small pieces and washed well
2 tablespoons olive oil
2 tablespoons chopped shallot
1 teaspoon chopped garlic
1 cup white wine
1 tablespoon chopped fresh parsley
1 tablespoon rice vinegar
1 teaspoon dried tarragon
1/2 teaspoon salt
Pinch red chile flakes
Juice of 1/2 small lemon
2 tablespoons butter
1 pound raw prawns, chopped to the approximate size of garbanzo beans
3/4 cup breadcrumbs
1 pound frozen small whole calamari with tentacles, thawed and cleaned
Roasted Yellow Bell Pepper Sauce, recipe follows
Fried Capers, recipe follows
1 yellow bell pepper
1 teaspoon chopped garlic
1/4 cup heavy cream, heated
1 tablespoon butter
1 tablespoon minced fresh parsley
1 teaspoon chopped shallot
1 teaspoon rice vinegar
1/2 teaspoon salt
Juice of 1/2 lemon
1/2 cup capers
1 1/2 cups canola or vegetable oil

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



Absolutely Delicious Stuffed Calamari image

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

12 calamari tubes
2 green onions, finely chopped
8 cloves garlic, minced, divided
½ pound chopped cooked shrimp meat
½ pound cooked crabmeat, diced
1 tablespoon lemon juice
¾ cup butter
12 ounces cream cheese, cut into cubes
2 cloves garlic, minced
3 cups milk
10 ounces freshly grated Parmesan cheese
1 pinch ground black pepper
¾ cup freshly grated Romano cheese
1 (8 ounce) package linguine pasta

SPICY CALAMARI WITH FREGOLA

In Sardinia, rustic saucy fish stews are commonly served with fregola, simmered golden nuggets of toasted semolina, hearty and satisfying. A relative of couscous, fregola arrived by ship from nearby Tunisia, became popular and melded into the local cuisine long ago. The little round pellets are the size of a peppercorn, or a bit larger. When cooked, they have a pleasant, slightly chewy texture. Traditionally, fregola is used in vegetable soups as a way to add substance; prepared like a juicy risotto with the concentrated flavor of clams or other shellfish; or served as part of a room-temperature salad. Most Italian stores in the United States carry it, but you may substitute Israeli-style pearl couscous, which has a similar flavor.

Provided by David Tanis

Categories     dinner, lunch, grains and rice, seafood, soups and stews, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 14



Spicy Calamari With Fregola image

Steps:

  • Spread the calamari on a baking sheet and pat dry as best you can with paper towels. Season generously with salt and pepper.
  • Put 2 tablespoons olive oil in a large, wide skillet over high heat. Add calamari and quickly stir-fry, cooking for only 1 minute, until puffed. Remove from pan with slotted spoon and set aside.
  • Return pan to stove, reduce heat to medium-high and add 1 tablespoon olive oil. Add crushed red pepper, anchovy and garlic and let sizzle, then add onions and stir well.
  • Season onions generously and cook, stirring, for 2 to 3 minutes, until softened and faintly colored. Add saffron and wine and simmer for 1 minute, then add tomato and broth. Adjust heat so sauce simmers gently for about 10 minutes, until flavors are well mingled. Taste for salt and hot pepper.
  • Meanwhile, bring 4 cups salted water to a boil. Add fregola and cook until al dente, 8 to 10 minutes. Drain and keep warm.
  • Add par-cooked calamari to the sauce over high heat. Add basil leaves and stir well until everything is heated through and calamari are completely cooked, about 2 minutes. Transfer to a warm serving bowl and fold in cooked fregola. Sprinkle with oregano, add a drizzle of olive oil, if desired, and serve.

Nutrition Facts : @context http, Calories 348, UnsaturatedFat 5 grams, Carbohydrate 35 grams, Fat 8 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 1 gram, Sodium 766 milligrams, Sugar 4 grams

2 pounds small to medium calamari, tubes and tentacles cleaned, cut into 1/2-inch pieces
Salt and pepper
Extra-virgin olive oil
1/2 teaspoon crushed red pepper
4 anchovy fillets, roughly chopped
4 small garlic cloves, minced
1 large onion, diced (about 1 1/2 cups)
1/8 teaspoon crumbled saffron
1/2 cup dry white wine
1 cup diced canned tomato
3/4 cup chicken broth or water
1 cup fregola sarda (add 1/2 cup for heartier appetites)
12 basil leaves
Pinch of dried oregano

FREGOLA WITH CLAMS AND MUSSELS

Provided by Giada De Laurentiis

Categories     main-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 13



Fregola with Clams and Mussels image

Steps:

  • In a large pot, combine the chicken stock, water, and 1 tablespoon salt, and bring to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
  • While the pasta is cooking: Heat 1/4 cup of the oil, over medium-high heat, in a large Dutch oven. Add the onion, season with salt and pepper, and cook until soft, about 5 to 7 minutes. Add the garlic and cook for 1 minute longer. Add the Marsala wine and grape tomatoes, and cook for 1 minute, scraping the brown bits that cling to the bottom of the pan with a wooden spoon. Add the clams and mussels to the pan. Cover the pan with a tight-fitting lid and cook until all the shellfish have opened, about 5 to 8 minutes. Discard any unopened shellfish.
  • Using tongs, remove the shellfish from the pan and reserve. Drain the pasta and transfer to a large serving bowl. Pour the shellfish cooking liquid over the fregola. Add the remaining olive oil and 1/4 cup of the parsley and toss. Place the reserved shellfish on top of the fregola and garnish with the remaining parsley.

3 cups chicken stock
3 cups water
1 tablespoon kosher salt, plus more for seasoning
1 pound (3 1/4 cups) fregola pasta
1/4 cup plus 3 tablespoons olive oil
1 medium onion, chopped
Freshly ground black pepper
2 garlic cloves, chopped
1 cup dry Marsala wine or dry sherry
1 cup (about 6 ounces) grape or cherry tomatoes
12 little neck clams, cleaned
12 mussels, cleaned
1/2 cup chopped fresh flat-leaf parsley

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