This delectable stuffed calamari recipe is a filling dish that goes well with salad or vegetables. You may test the squidâ€™s doneness by pricking it with a toothpick. It is also a good idea to precook the rice a bit especially if the squid meat isnâ€™t too thick because we donâ€™t want to overcook it. Otherwise the meat will become tough and chewy.
4-6 medium sized calamari
1/4 cup olive oil
1 onion finely chopped
2 cloves garlic, crushed tentacles from squid, chopped (optional)
1/2 cup long grain rice
2 tomatoes, peeled and chopped
1/3 cup pine nuts
1/3 cup currants
1/4 cup finely chopped fresh parsley
Salt and freshly ground black pepper
1/4 cup olive oil, extra
1/2 cup white wine
1 1/2 cups tomato juice
Lemon wedges for serving
Preheat oven to 180C.
Remove the calamari heads and then chop the tentacles. Set aside. Next, clean the calamari by removing the insides including the quill. Rinse it in running water and then rub it with salt. Take out the outer skin and then rinse it again. Dry the squid using paper towels.
For the stuffing, heat the oil in a large frying pan over medium heat and then sautÃ© the onions and garlic for 3-5 minutes until the onion is translucent. Add the chopped squid tentacles, rice, tomatoes, currants, pine nuts, parsley and pepper. Mix well.
Spoon some filling into the calamari. Fill around three fourths, making sure that there is some space for the rice once it gets cooked. Seal the open end of the squid using a toothpick or cotton thread.
Sear the calamari in the frying pan over high heat for 2 minutes and then place them in a baking dish. Pour in the wine and tomato juice. Cook it for 15-20 minutes or until the calamari is tender. Remove the thread or the toothpick and set the calamari aside. Reserve the cooking liquid.
Place the cooking liquid in a small saucepan over high heat. Bring it to a boil and then set the heat to low. Let it simmer for 10-15 minutes or until the sauce thickens and it is reduced in half.
Cut the calamari in 1/2 inch thick slices and transfer them to a serving plate. Serve with the prepared sauce and lemon wedges.
Photo Courtesy Of:Â avlxyz