From DN Recipes by David Nagy · Food & Beverage

Stuffed Calamari

Published


For the Calamari
  • 15 large calamari, cleaned and tentacles removed
  • 1 tsp salt
  • ½ tsp pepper
  • 15 toothpicks
For the Stuffing:
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 3 garlic cloves minced
  • ½ Calabrian chili pepper, deseeded & minced or 1 tsp of dried chili flakes
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 lb rock shrimp or regular shrimp minced
  • ¼ cup wine
  • 2 tbsp fresh parsley
  • ½ cup regular unseasoned breadcrumbs
For Sauce:
  • ¼ cup olive oil
  • 3 cloves garlic minced
  • 1 tbsp jarred Calabrian chili minced
  • 3 tbsp capers
  • 1 jar pitted Kalamata olives, drained
  • 1 26 ounce can tomato puree
  • 1 28 ounce can crushed tomatoes
  • 1 cup water
  • 1 cup whole olives
  • 3 tbsp fresh parsley
 
Directions
  1. To a small pan, add olive oil, butter, garlic, chilis, salt and pepper. Sautè over medium heat until the garlic is golden brown.
  2. Add minced shrimp and cook until pink (about 3 minutes) then add white wine and parsley. Stir to combine and cook for 3 more minutes to allow the alcohol to burn off.
  3. Turn off the heat, add breadcrumbs, mix and set aside.
  4. Grab the calamari and season both sides with salt and pepper.
  5. Fill each calamari with breadcrumb mixture leaving room at the top and bottom. The stuffing will expand so don’t over stuff them.
  6. Seal each calamari with a toothpick as shown and set aside.
  7. Time to make the sauce. To a large (11.5 inch) deep skillet, add ¼ cup of olive oil, 3 gloves minced garlic, all the capers and the jarred Calabrian chili pepper. Sautè over medium-low heat until the garlic is golden brown. Add the tomato puree and the crushed tomatoes PLUS 1 CUP OF WATER. Increase the heat to medium let simmer for 15 minutes, then mix in parsley and olives.
  8. Now submerge all the stuffed calamari in the sauce, cover and let simmer for 45 minutes.
  9. Serve warm with toasted bread!!