Absolutely Delicious Stuffed Calamari Food

ABSOLUTELY DELICIOUS STUFFED CALAMARI

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.

STUFFED CALAMARI

Steps:

• Clean squid. Remove tentacles and fins. Boil tentacles and fins for 15 minutes. Drain and cool. Chop finely. In mixing bowl, combine ricotta, egg, cheese, parsley, chopped tentacles and fins, salt and pepper. Stuff squid with cheese mixture. Close each end with a toothpick. After stuffed, dredge in flour. Heat the oil in large pan and saute squid until brown on all sides. Remove from pan. Drain oil from pan. Add garlic and white wine. Bring to a boil, turn heat down to a simmer and reduce to half. Add tomatoes, salt pepper, and oregano. Bring to a boil and cook 10 minutes. In roasting pan, place squid and pour over tomatoes. Cover pan with foil, bake in a preheated 350 degree oven for 20 minutes. Remove from the oven and serve.

STUFFED CALAMARI

Steps:

• You can buy the squid cleaned, but make sure it has the tentacles on it. To start, give the squid a good rinse inside and out.
• On medium, heat 1/2 olive oil in a frying pan and sauté your diced vegetables, add salt and pepper to taste. Remove pan from heat and add diced mozzarella di bufala, making sure you do not melt the mozzarella.
• Gently stuff the vegetable mozzarella mixture into each calamari. Don't overstuff because when they cook the squid shrinks and you don't want the stuffing to pop out. Seal the opening by threading the tentacles through the body with a toothpick a few times.
• In another frying pan, add remaining olive oil and whole clove of garlic with peel on. Add stuffed calamari and cook for about 1 minute on their own.
• While the calamari continues to cook, add your cherry tomatoes, capers, and olives for the sauce. Remove clove of garlic from sauce and add a pinch of salt if you like. Cook for a few minutes and remove from heat. Serve immediately.

STUFFED CALAMARI

Steps:

• mix bread crumbs, cheese and garlic moisten with olive oil.
• using a teaspoon put filling into squid body but don't overfill, close top with toothpick.
• saute in olive oil until body shrink about 2 minutes turn several time during sauteing.
• to a crockpot or heavy saucepan add the marinara sauce and stuffed squid cook on low in the crockpot 4 hours in saucepan 3 hours.
• Serve over linguine and enjoy.

STUFFED CALAMARI

Steps:

• Cook bacon in a large skillet over medium heat until crisp. Add onion and poblano and cook until softened, about 5 minutes. Stir in garlic and butter and cook until butter has melted. Remove from heat. Add breadcrumbs, 3 tablespoons parsley, and 1/4 cup water; stir to combine. Season with salt and pepper; transfer to a bowl to cool.
• Using a spoon, stuff each calamari body with about 2 tablespoons breadcrumb mixture; thread a toothpick through the open end to enclose. Sprinkle stuffed calamari with any remaining breadcrumb mixture.
• Heat oil in a large skillet over medium-high heat. Add calamari and cook until golden, 2 to 3 minutes. Turn and continue to cook 2 more minutes. Add wine; let reduce for 30 seconds. Add tomatoes and cook, until sauce thickens slightly, about 5 minutes. Sprinkle with remaining tablespoon parsley. Remove toothpicks and serve immediately with creamy polenta.

BAKED STUFFED CALAMARI

Steps:

• Fry pancetta in olive oil for 2 minutes until golden brown. Add onion and garlic, stir and sauté for 2 minutes.
• Add spinach, stir and simmer for 1-2 minutes until wilted. Season with salt and pepper. Stir in bread crumbs and egg whites, combine. Set aside to cool.
• Fill each calamari with the mixture, place in an ovenproof dish whose bottom is covered with half of the tomato sauce. Add the tentacles.
• Cover calamari with the remaining sauce and bake in the oven for 20 minutes at 200°C.
• Serve with cooked basmati rice and a green salad.
• Sauce:.
• Sauté onion and garlic briefly in olive oil. Add whole tomatoes and tomato paste, stir. Crush peeled tomatoes with a wooden spoon.
• Stir in wine and dry basil, season with salt and pepper. Bring to a boil, then remove from flame.