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Sunday, December 30, 2012,11:21 PM by
J.Sujatha

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CALAMARI STUFFING

Serves :
6

Preparation Time :
30 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Preheat the oven to 160°C (315°F/Gas 2-3). For the stuffing, mix the oil, rice, pine nuts, spring onion, currants, parsley and lemon zest in a bowl. Season.
  • Add enough egg to moisten the ingredients. Pack each squid tube three-quarters full with the stuffing. Secure the ends with toothpicks. Put in a single layer in a casserole dish.
  • For the sauce: Score a cross in the base of each tomato. Soak in boiling water for 30 seconds, then plunge into cold water.
  • Drain and peel the skin away from the cross. Chop the tomatoes, discarding the cores. Heat the oil in a pan.
  • Add the onion and garlic and cook over low heat for 2 minutes, or until the onion is soft.
  • Add the tomato, wine and oregano and bring to the boil. Reduce the heat, cover and cook over low heat for 10 minutes.
  • Pour the sauce over the squid, cover and bake for 20 minutes, or until the squid is tender.
  • Remove the toothpicks. Cut into thick slices and spoon over the sauce.

INGREDIENTS

  • 1 tablespoon cooking oil
  • 300 grams cold, cooked rice
  • 60 grams pine nuts
  • 2 spring onions (scallions), chopped
  • 75 grams currants
  • 2 tablespoons chopped flat-leaf (Italian) parsley
  • 2 teaspoons finely grated lemon zest
  • 1 egg, lightly beaten 
  • 1 kg squid tubes, washed and patted dry

Sauce

  • 4 large ripe tomatoes
  • 1 tablespoon Cooking oil
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 3 tablespoons good-quality red wine
  • 1 tablespoon chopped oregano

7 comments for “Calamari Stuffing”

  • Posted Monday, February 13, 2023 at 3:36:08 PM

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