Stuffed calamari
A delicious recipe for stuffed squid filled with parsley, shallots and spinach
Ingredients
4 small or medium squids
200g of cooked and shell less mussels ( facultative)
1 onion finely chopped
olive oil
200 ml white wine
2 beautiful shallots finely chopped
100g ground pistachio
4 anchovy fillets
150g pancetta
80g oregano
a bouquet of parsley
120g Parmesan
Tomato pulp 800g
Salt and pepper
Method
The sauce:
Can be kept in freezer for few months
Ingredients
4 small or medium squids
200g of cooked and shell less mussels ( facultative)
1 onion finely chopped
olive oil
200 ml white wine
2 beautiful shallots finely chopped
100g ground pistachio
4 anchovy fillets
150g pancetta
80g oregano
a bouquet of parsley
120g Parmesan
Tomato pulp 800g
Salt and pepper
Method
The sauce:
- fry the onion and pancetta in a frying pan with a little olive oil, then add the chopped tomatoes, oregano and a small glass of water, and leave to simmer for 20 minutes, covered.
- Meanwhile, prepare the squids : roughly blend the anchovies, bresaola, parsley, shallots and pistachios with the Parmesan.
- Roughly chop the tentacles, fins and spinach leaves with a knife.
- Combine all these ingredients in a mixing bowl. Add the whole mussels and toss with a drizzle of olive oil. Season with pepper but do not add salt.
- Turn the squid bodies inside out and fill them with the mixture, leaving a 1 cm gap at the top (you may make a few incisions in the flesh, or leave it as it is).
- Sauté them in a frying pan with 2 tablespoons of olive oil, add ½ glass of white wine, then reduce the heat and add the sauce. Cook over a low heat for about 20 minutes, turning them halfway through (they should brown). Sprinkle with herbs. Serve hot, warm or even the next day, reheated.
Can be kept in freezer for few months