Stuffed Calamari Food

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ABSOLUTELY DELICIOUS STUFFED CALAMARI



Absolutely Delicious Stuffed Calamari image

Calamari tubes are stuffed with seafood and baked in a rich cream sauce before serving over a bed of linguine. This is probably the best calamari, if not the best entree, you'll ever have!

Provided by UNREFINEDNERD

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 6

Number Of Ingredients 14

12 calamari tubes
2 green onions, finely chopped
8 cloves garlic, minced, divided
½ pound chopped cooked shrimp meat
½ pound cooked crabmeat, diced
1 tablespoon lemon juice
¾ cup butter
12 ounces cream cheese, cut into cubes
2 cloves garlic, minced
3 cups milk
10 ounces freshly grated Parmesan cheese
1 pinch ground black pepper
¾ cup freshly grated Romano cheese
1 (8 ounce) package linguine pasta

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.

Nutrition Facts : Calories 1018.6 calories, Carbohydrate 41.7 g, Cholesterol 479.1 mg, Fat 65.6 g, Fiber 1.5 g, Protein 65.6 g, SaturatedFat 39.9 g, Sodium 1548.7 mg, Sugar 7.8 g

STUFFED CALAMARI, SICILIAN STYLE



Stuffed Calamari, Sicilian Style image

Provided by Food Network

Categories     appetizer

Time 1h15m

Yield 6 servings

Number Of Ingredients 16

12 large squid tubes
2 large onions, finely chopped
2 tablespoons, plus 1/2 cup olive oil, plus 1/2 cup
4 cloves garlic, finely chopped
1 cup grated pecorino, plus 1/4 cup
1/2 cup Italian finely chopped parsley, plus 1/4 cup
6 cups bread crumbs
1 cup raisins
12 toothpicks
Tomato Sauce, recipe follows
56 ounces canned, crushed tomatoes
4 cloves garlic, finely chopped
1/2 cup finely chopped basil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon sugar

Steps:

  • Preheat the oven to 350 degrees F.
  • Clean the 12 large squid tubes; remove skin and cartilage inside the squid and rinse and clean. In a large pan saute onions in 2 tablespoons olive oil until soft. In a large bowl, combine the Sauteed onions, 1/2 cup of olive oil, garlic, 1 cup pecorino, 1/2 cup parsley, and the bread crumbs and mix well. Add the remaining 1/2 cup of oil to make the bread crumbs soft. Add the raisins last. Fill the squid tubes with the mixture and secure with a toothpick at the top opening. Lay the tubes in a baking pan with a little oil in the bottom of the pan, and bake for 10 minutes. After 10 minutes, remove from oven and top with tomato sauce. Sprinkle with 1/4 cup of pecorino and an additional 1/4 cup of parsley. Put pan back in the oven and bake until the cheese is melted, 10 to 15 minutes.
  • In a large frying pan, mix crushed tomatoes, garlic, basil, salt, pepper and sugar. Cook for 5 minutes and set aside.

STUFFED CALAMARI



Stuffed Calamari image

Calling all calamari lovers! Though it looks gourmet, this dish is actually fairly easy to prepare and is served with sautéed vegetables and diced mozzarella.

Provided by David Rocco

Categories     appetizer,cheese,dinner,Italian,lunch,Moderate,seafood,side,tomatoes,vegetables

Yield 4 servings

Number Of Ingredients 12

8 small squid, cleaned
2 balls of mozzarella di bufala
1 yellow bell pepper, diced
1 eggplant, diced
1 zucchini, diced
20 cherry tomatoes, quartered
2 Tbsp capers
15 green olives
1 clove garlic, crushed with peel on
⅓ cup extra virgin olive oil
salt and pepper
16 toothpicks

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



Stuffed Calamari image

Provided by Food Network

Categories     main-dish

Time 1h45m

Number Of Ingredients 13

8 large squid
1 pound Ricotta cheese
1 egg
1/4 cup grated Pecorino cheese
1 tablespoon chopped parsley
Salt and pepper, to taste
8 toothpicks
1/4 cup flour
3/4 cup olive oil
2 cloves garlic, minced
1/2 cup white wine
2 (28-ounce) cans imported San Marzano tomatoes
Pinch oregano

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.

GRILLED STUFFED CALAMARI



Grilled Stuffed Calamari image

If your experience with calamari is limited to the deep-fried or boiled preparations, this grilled version will be a revelation.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 7

2 large ripe tomatoes, seeded and diced
1 1/2 heads frisee, coarsely chopped
2 teaspoons capers
2 tablespoons plus 1 teaspoon extra-virgin olive oil
1 lime, zested and juiced
Kosher salt and freshly ground black pepper
1/2 pound squid, bodies only, rinsed and halved crosswise (about 8)

Steps:

  • Prepare a stove-top griddle or an outdoor grill.
  • In a medium bowl, combine the tomatoes, frisee, and capers. In a small bowl, whisk together 2 tablespoons olive oil, lime juice and zest, and salt and pepper. Drizzle over the frisee mixture and toss to coat.
  • Stuff 1 tablespoon of the frisee mixture into each squid. Brush the remaining teaspoon of olive oil on the squid.
  • Grill for 5 to 7 minutes, turning frequently.

STUFFED SQUID SICILIAN-STYLE



Stuffed Squid Sicilian-Style image

Squid (or calamari, its Italian name) can be prepared in a variety of ways - fried, braised, grilled and roasted - and all are good. In this recipe whole squid are stuffed before roasting with a bread crumb filling that contains typical Sicilian ingredients like chard, fennel, anchovy, pecorino and pine nuts.

Provided by David Tanis

Categories     dinner, lunch, finger foods, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 18

12 ounces chard or spinach, chopped, about 6 cups
Extra-virgin olive oil
1 large onion, finely diced, about 1 1/2 cups
2 medium fennel bulbs, finely diced, about 1 1/2 cups
Salt and pepper
3 tablespoons chopped fennel fronds
2 teaspoons ground fennel seed
4 anchovy fillets, chopped
4 garlic cloves, minced
1 teaspoon dried oregano
Pinch of crushed red pepper
1/4 cup pine nuts, lightly toasted
1 tablespoon lemon zest
3/4 cup homemade dry bread crumbs
2 ounces grated pecorino cheese, about 1/4 cup
1 1/2 pounds cleaned medium squid, with tentacles
2 tablespoons chopped parsley, for garnish
Lemon wedges, for serving

Steps:

  • Make the filling: Blanch the chard in boiling water for 1 minute, then drain and cool under running water. Squeeze chard completely dry and finely chop. Set aside.
  • Put 3 tablespoons olive oil in a large skillet or wide saucepan over medium heat. Add onion and fennel, season with salt and pepper, and cook until softened and lightly colored, about 10 minutes.
  • Add fennel fronds, fennel seed, anchovy, garlic, oregano and red pepper. Cook, stirring, for about 2 minutes more.
  • Turn off heat and transfer mixture to a mixing bowl. Add pine nuts, lemon zest, bread crumbs, cheese and reserved cooked chard. Mix well with a wooden spoon. Taste and correct seasoning.
  • Heat oven to 375 degrees. Using a teaspoon, put some filling in each squid body, taking care not to overstuff. Place stuffed squid in an earthenware baking dish in one layer. Season squid on both sides with salt and pepper and drizzle with 2 tablespoons olive oil. Season tentacles with salt and pepper and arrange them around the edge of dish (alternatively, arrange tentacles in a separate baking dish). Drizzle tentacles lightly with oil. Spoon any remaining stuffing over tentacles.
  • Roast uncovered for 15 to 20 minutes, until squid bodies are puffed, sizzling and lightly browned. If desired, run pan under the broiler for more color. Sprinkle with parsley and serve with lemon wedges. (May also be served at room temperature.) Serve each person 3 or 4 squid, with tentacles.

Nutrition Facts : @context http, Calories 305, UnsaturatedFat 8 grams, Carbohydrate 22 grams, Fat 13 grams, Fiber 4 grams, Protein 26 grams, SaturatedFat 3 grams, Sodium 602 milligrams, Sugar 4 grams

STUFFED CALAMARI ON THE GRILL



Stuffed Calamari on the Grill image

This is a slightly different way of cooking stuffed calamari. I haven't tried it yet, and am looking forward to something different. I plan on serving with a nice light marinara on the side.

Provided by ladycook

Categories     Squid

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

8 small whole calamari (about 1 pound)
4 tablespoons extra virgin olive oil
4 garlic cloves, thinly sliced
1/2 cup finely chopped sun-dried tomato
1 cup coarse fresh breadcrumb
1 tablespoon fresh basil
1/4 cup roughly chopped Italian parsley
1/4 cup black olives, sliced
salt and pepper
4 tablespoons extra virgin olive oil
4 plum tomatoes, chopped into 1/4 inch dice
1 bunch chives, chopped
2 tablespoons romano cheese, grated

Steps:

  • Remove the tentacles and clean the calamari, leaving the bodies whole. Set the tentacles aside.
  • Place the calamari in an 8-quart pot and cover with water. Bring to a boil over high heat. Cook for 1 hour or until quite tender. Drain and cool.
  • Make the stuffing. Heat the olive oil in a 10-to 12-inch saute pan until smoking. Add the garlic and sun-dried tomatoes and cook until light golden brown, about 30 seconds.
  • Add the bread crumbs continue cooking until well mixed.
  • Allow to cool then stir in the basil, olives, fresh tomatoes and parsley.
  • Preheat the grill or broiler.
  • Stuff the cooled calamari with the bread crumb mixture and season with salt and pepper.
  • Brush the stuffed calamari and tentacles with 1 tablespoon of the oil and grill or broil until nicely charred, about 10 minutes, turning once.
  • While the calamari grills, place the tomatoes, remaining 3 tablespoons olive oil, and the chives in a small mixing bowl, and season with salt and pepper Arrange the calamari on a platter top with spoonfuls of the tomatoes, and serve.

Nutrition Facts : Calories 399.8, Fat 30.4, SaturatedFat 4.7, Cholesterol 2.8, Sodium 439, Carbohydrate 27.5, Fiber 3.3, Sugar 5.9, Protein 6.3

STUFFED CALAMARI



Stuffed Calamari image

Make and share this Stuffed Calamari recipe from Food.com.

Provided by Brenda Marby

Categories     Squid

Time 3h30m

Yield 4 serving(s)

Number Of Ingredients 8

2 lbs clean squid
1 quart any good marinara sauce
2 cups seasoned bread crumbs
1/2 cup grated parmesan cheese
2 cloves crushed garlic
olive oil, to moisten
1/2 cup olive oil, to saute calamari
toothpick

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.

Nutrition Facts : Calories 918.2, Fat 43, SaturatedFat 8.3, Cholesterol 540, Sodium 2549.6, Carbohydrate 77.3, Fiber 4, Sugar 25.8, Protein 53.6

STUFFED CALAMARI



Stuffed Calamari image

This is a simple and delicious supper for your family any night of the week!

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 13

3 slices bacon, cut into 1/2-inch pieces
1/2 large onion, finely chopped
2 poblano chiles, seeded and finely chopped
2 cloves garlic, finely chopped
2 tablespoons unsalted butter
2 cups fresh breadcrumbs
1/4 cup fresh flat-leaf parsley, finely chopped
15 to 18 small whole calamari bodies, tentacles removed (about 1 pound)
2 tablespoons extra-virgin olive oil
1/2 cup dry white wine
1 (14-to-16-ounce) can whole tomatoes, lightly crushed by hand
Coarse salt and freshly ground pepper
Creamy Polenta for 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.

STUFFED CALAMARI



Stuffed Calamari image

Long a star on Camille Orrichio Loccisano's traditional Italian-American Feast of the Seven Fishes table, these stuffed squid were also a hit at her restaurant, the appropriately named Casa Calamari. After a slow simmer in briny tomato sauce, diced shrimp and peppery crumbs plump up into a rich stuffing that fills tender calamari bodies; they're like seafood dumplings in reverse.

Provided by Francis Lam

Categories     main course

Time 1h30m

Yield Serves 3-4

Number Of Ingredients 16

1/2 of an 8- or 10-ounce bag black-pepper taralli *see note
1 1/2 pounds large squid (about 12), cleaned, bodies and tentacles separated
1/4 cup extra-virgin olive oil
1 1/2 tablespoons unsalted butter
5 garlic cloves, roughly chopped
Red-pepper flakes, to taste
3/4 pound peeled shrimp, cut into 1/2-inch pieces
Kosher salt
1/4-1/2 cup dry white wine
1/2 teaspoon finely grated fresh lemon zest
1/4 cup extra-virgin olive oil
Red-pepper flakes, to taste
4 garlic cloves, crushed
2 28-ounce cans crushed tomatoes
Kosher salt and freshly ground black pepper
1 handful Italian flat-leaf parsley, chopped

Steps:

  • In a food processor, pulse the taralli until it forms coarse crumbs. Measure 1 1/4 cups of the crumbs. Pulse the squid tentacles in the food processor to chop them fine, and pat them very dry with paper towels.
  • In a large skillet, heat 1/4 cup olive oil over medium heat. When shimmering, add the squid tentacles, and spread them out. Sear until golden brown, about 5 minutes, then add the butter, garlic and red-pepper flakes to taste. Cook, stirring, until the garlic just starts to color, about 1 minute.
  • Add the shrimp, season with salt and cook until just pink, about 2 minutes. Add the wine, and simmer for 1 minute. Turn off the heat, and stir in the taralli crumbs and lemon zest. The crumbs should look like wet, clumpy sand. If the mixture is too dry, sprinkle in a little more wine, and allow the filling to cool until just warm.
  • Stuff each squid body with the filling, leaving the bottom and top inches unfilled (the stuffing will expand as it cooks). Secure the tops with toothpicks, and season all over with salt.
  • Make the sauce: In a wide, deep pan, warm 1/4 cup olive oil over medium heat. Add red-pepper flakes to taste and the garlic, and cook until fragrant and just beginning to color. Stir in the tomatoes, and season with salt and pepper.
  • Bring the tomatoes to a boil, then lower the heat and simmer the sauce for 15 minutes. Add the calamari and any extra stuffing, and bring back to a very gentle simmer.
  • Cover the pan, and simmer for 45 minutes, stirring occasionally and adjusting the heat to make sure the sauce maintains a lazy bubble. Adjust with salt to taste. Garnish with the parsley. Serve with bread or pasta.

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From greatbritishchefs.com


STUFFED BRAISED SQUID | JAMIE OLIVER RECIPES
Method. Place half the capers in a bowl with the breadcrumbs, egg, 1 tablespoon of oil and 2 tablespoons of water. Finely grate in the pecorino, peel the garlic, finely chop with the parsley (stalks and all), then scrunch it all together. Peel and finely slice the onion and place in a casserole pan on a medium heat with 2 tablespoons of oil ...
From jamieoliver.com


NONNA'S STUFFED CALAMARI RECIPE - LAURA IN THE KITCHEN
Preparation. 1) Add some water to a large pan, bring to a simmer and drop the whole calamari tubes in the water. Cook them for about 5 minutes on each side, remove them from water and allow them to cool. 2) In a separate skillet over medium heat, add half of the oil and garlic allow it to sizzle and the garlic to lightly brown (remove the ...
From laurainthekitchen.com


STUFFED CALAMARI - CALAMARI RIPIENI - COOKING WITH NONNA
In a bowl, mix the eggs, bread crumbs, cheese, garlic, EV olive oil and parsley. Add salt and pepper as desired. Mix well until you have a semi-soft stuffing. Add a little milk or bread crumbs as needed. With a teaspoon fill the body of the calamari until 1/2 inch from the top. Once the sauce boils, place the calamari in the sauce cover the pot.
From cookingwithnonna.com


STUFFED SQUID WITH RICE + VEGETABLES - REAL GREEK RECIPES
Season with salt and pepper. Turn heat to low and simmer covered until rice absorbs all of the water. Take the pan off the heat and let the stuffing cool down a bit. Using a spoon, start stuffing the Squid leaving about 2 cm (1-inch) space at the top. Also, make sure the stuffing is just enough inside the squid.
From realgreekrecipes.com


STUFFED CALAMARI (CALAMARI RIPIENI) RECIPE : SBS FOOD
4 whole squid; 1 tbsp olive oil; 2 medium size anchovies; 1 tsp chopped garlic; 250 ml (1 cup) red wine; 2 x 375 g cans Italian crushed tomatoes or passata; Stuffing. 2 tsp olive oil ; ½ onion ...
From sbs.com.au


MEDITERRANEAN STUFFED CALAMARI - REAL RECIPES FROM MUMS
Method. In a saucepan fry the onions and garlic in the olive oil. Once they are soft add 1 tomatoe that is diced. Keep frying and then add the long grain rice along with the black pepper and salt. Add the 2 cups of boiling water and allow to cook until the water has evaporated and set aside to cool. (The rice should be semi cooked)
From mouthsofmums.com.au


10 BEST STUFFED SQUID RECIPES | YUMMLY
Grilled Stuffed Squid (Calamari Imbottiti alla Griglia) Williams-Sonoma. dried bread crumbs, lemon, garlic clove, olive oil, raisins, freshly ground pepper and 4 more. Holy Crab! Spinach, Crab & Cashew-Stuffed Squid Kitchen Matrimony. olive oil, brown mushrooms, grated cheddar, garlic, salt, turmeric powder and 13 more.
From yummly.com


GREEK STUFFED CALAMARI | MIA KOUPPA
Add the grated tomato, dill, parsley and oregano to the pot and cook for 2 - 3 minutes, stirring regularly. Next add in the rice and stir. After a minute or 2 add the wine and the passata to the pot. Add the salt, pepper and lemon zest and stir over medium heat for 2 -3 minutes. Remove from heat and allow to cool.
From miakouppa.com


SHRIMP STUFFED CALAMARI RECIPE - THERESCIPES.INFO
Add squid tentacles and frozen shrimp, stir. 3. Stir in wine, simmer for 5-8 minutes on low heat or until ¾ of the liquid evaporates. 4. Add parsley, stir, remove from the flame. 5. 3. Stir in wine, simmer for 5-8 minutes on low heat or until ¾ of the liquid evaporates.
From therecipes.info


STUFFED CALAMARI | NESTLé RECIPES
Combine cheese, tomatoes, oregano, sweet pepper and 2 tablespoons of oil and mix well. Divide the mixture into 6 equal portions and stuff the squid, sealing off the ends with a toothpick. Place them in a baking dish and drizzle with the remaining olive oil. Bake in a preheated oven at 350˚F (180˚C) for 15 minutes. Serve with sauce.
From nestlerecipescaribbean.com


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