Italian Stuffed Calamari Recipe in Tomato Sauce

Italian Stuffed Calamari Recipe in Tomato Sauce: Calamari that has been stuffed with a savory bread stuffing and then slowly simmered in a light tomato sauce is the dish that is referred to as the Italian Stuffed Calamari Recipe in Tomato Sauce. They are gentle and subtle in appearance. I hope you enjoy your meal!

Italian Stuffed Calamari Recipe in Tomato Sauce

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Ingredients

• 2 lbs calamari cleaned, with tentacles (about 8 calamari)
• Tentacles saved from cleaned calamari, finely chopped
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 2 tablespoons freshly chopped parsley
• 1 tablespoon white wine
• 2 cups fresh bread crumbs from day-old bread
• ¼ cup freshly grated Parmigiano cheese
• ¼ cup freshly grated Pecorino cheese
• 1 large egg
• Salt and Balck Pepper to taste
• 2 tbsp olive oil
• 1 clove garlic smashed
• ¼ teaspoon dried red pepper flakes
• 250 gr tomato passata (tomato purée), or crushed canned tomatoes
  salt to taste

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Instruction

• Calamari should be washed. Drain the water that has been running through the tube. Using paper towels, pat the area dry. Remove the tentacles from the tentacles using a sharp knife, then chop them into small pieces and place them in a bowl.
• Garlic that has been minced should be added to olive oil that has been heated in a large frying pan over medium-high heat. After the garlic has been cooking for one to two minutes, when it has just started to release its aroma, add the tentacles and stir them.

• Season with salt and pepper after adding the wine and allowing it to simmer for a few minutes. Then, remove it from the heat and allow it to cool down. To a medium-sized mixing bowl, add the bread, egg, cheese, and parsley, and stir to combine all of the ingredients.
• As soon as the tentacles have reached the desired temperature, incorporate them into the bread crumb mixture and mix thoroughly. To stuff the calamari with the filling, you can either use your fingers, a pastry bag with a wide tip, or a small spoon.

• In order to fill the bottom end of the calamari, it is imperative that you press down. The filling will expand while it is cooking, and it is possible that it will come out of the top. Therefore, you should leave about an inch of space at the top.
• By using a toothpick, you can secure the open end. Place the plastic wrap on top, and then set it aside. A garlic clove and red pepper flakes should be sautéed in olive oil in a large saute pan that is heated over medium-high heat.

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• The pan should be large enough to accommodate all of the squid in a single layer. Take it out of the oven when it is just starting to turn brown. When the stuffed squid are ready, add them to the oil and turn them over until they become opaque white (this should take about one minute on each side).
• Cover the pot and add the tomato puree and salt. Stir the mixture until it is completely incorporated into the cooking juices. Cut down on the heat. Simmer the squid in a low heat until it reaches the desired tenderness, which should take about half an hour (or longer if the squid is very large).

• The dish should be transferred to a serving platter and served warm with crusty breads. Be sure to take out the toothpicks before proceeding.

Tips

The calamari should not be filled all the way to the top of the open end. During the cooking process, the filling will expand, so make sure to leave about an inch of space.

FAQ

Q1. Why does calamari get rubbery?