Braised Calamari Stuffed With Shrimp, Spinach, And Herbs
Serves: 3
Keyon Hand
1 January 1970
Based on User reviews:
56
Spice
50
Sweetness
50
Sourness
41
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
2 cloves
Garlic (smashed and finely chopped)2
Eggs3 cup
Breadcrumbs1 pinch
Crushed Red Pepper Flakes1 large
Onion (or 2 small, finely diced)3 cup
White Wine (dry)Directions:
1
Watch how to make this recipe
2
For the calamari: Roughly chop 3 of the calamari tubes and add to a food processor with the shrimp and garlic
3
Pulse into a coarse paste
4
Remove to a large bowl and add the spinach, eggs, breadcrumbs, cheese, herbs, and crushed red pepper
5
Season with salt and stir to combine
6
The mixture should be a little chunky but moist and holding together
7
Test the seasoning of the mix by making a mini patty, cooking it in a small pan, and eating it
8
It should taste really good! If it doesn't, it is probably missing salt
9
Add more salt, as needed
10
Divide the stuffing among the remaining 8 calamari bodies and secure closed with toothpicks
11
For the sauce: Coat a large, wide skillet or saucepan with olive oil and add the onions and crushed red pepper
12
Season with salt and put the skillet over medium heat
13
Saute the onions until they are soft and aromatic, 7 to 8 minutes
14
Add the garlic and cook until fragrant, another 2 minutes
15
Stir in the wine and cook until the wine has reduced by half
16
Pass the tomatoes through a food mill or puree them in a food processor and add them with 1 cup of water to the skillet
17
Season with salt, to taste, and simmer the sauce for 15 minutes
18
Add the calamari to the skillet and cook for 20 to 25 minutes, turning them over halfway through the cooking time
19
Remove the calamari from the skillet and remove the toothpicks
20
Reduce the sauce to thicken, if needed
21
Arrange the calamari on a serving platter and cover with the sauce before serving