Shrimp-Stuffed Calamari With Polenta
Serves: 3
Isabella Feil
1 January 1970
Based on User reviews:
51
Spice
49
Sweetness
50
Sourness
37
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 large
Egg1 cup
Parsley (chopped fresh)1 cup
Basil (chopped fresh)6 cloves
Garlic (thinly sliced)2 tbsps
Extra-Virgin Olive Oil1 tsp
Red Pepper Flake1 cup
White Wine (dry)1
Bay Leaf1 cup
Polenta (yellow)Directions:
1
Prepare the calamari: Rinse the bodies and set aside
2
Dice the tentacles and the shrimp into 1/4-to-1/2-inch pieces
3
Beat the egg in a large bowl
4
Add the diced calamari tentacles and shrimp, the breadcrumbs, cheese, parsley, basil, lemon zest and juice, anchovies and garlic
5
Add 3 tablespoons olive oil, 3/4 teaspoon salt, and pepper to taste and mix until combined
6
Using your fingers, stuff each calamari body about two-thirds full with the shrimp-breadcrumb mixture and close with a toothpick
7
Heat the remaining 3 tablespoons olive oil in a wide pot over medium-high heat
8
Sear the calamari in batches until browned and opaque on both sides, 8 to 10 minutes, and transfer to a plate
9
Make the sauce: Lower the heat, add the garlic and red pepper flakes to the pot and cook, stirring, 1 to 2 minutes
10
Season with salt, then add the wine and scrape up any browned bits from the pot
11
Boil until the wine is almost evaporated, then crush the tomatoes into the pot with your hands and add the juices
12
Add 1 cup water, 3/4 teaspoon salt and the basil stalks
13
Arrange the calamari in a single layer in the pot
14
Bring to a simmer, cover and cook until the calamari are tender, about 40 minutes
15
Uncover and cook until the sauce thickens, 10 to 15 more minutes
16
Meanwhile, make the polenta: Place 4 1/2 cups cold water in a separate pot over low heat
17
Add 2 tablespoons olive oil, 1 teaspoon salt and the bay leaf
18
Whisk in the polenta in a slow, steady stream, then increase the heat to medium and bring to a boil, whisking frequently
19
Reduce the heat and cook at a bare simmer, stirring with a wooden spoon, until the polenta is thick and pulls away from the sides of the pot, about 25 minutes
20
Remove from the heat and stir in the butter and cheese
21
Divide the polenta among shallow bowls
22
Discard the toothpicks and place the calamari on top of the polenta
23
Remove the basil stalks and spoon the sauce over the dish
24
Garnish with the chopped basil and more parmesan
25
Photograph by Con Poulos