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Stuffed Calamari Recipe

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This recipe for Stuffed Calamari, by , is from Maxon Family Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Erin Glogowski

Category:
Category:

Ingredients:  
Ingredients:  
Calamari Ingredients
-8 medium whole calamari, cleaned and deboned
- 3 fresh garlic cloves, minced
- 1 tablespoon parsley, minced
- 1 cup bread crumbs
- 3 tablespoons grated Parmesan
- 3 tablespoons extra virgin olive oil
-toothpicks

Marinara Ingredients
-2 28-ounce cans crushed tomatoes, or equivalent fresh tomatoes if available
-1 onion, chopped
- 1/4 cup extra virgin olive oil
- 2 cloves garlic, minced
-minced parsley and basil
-olive oil

-Spaghetti, cooked per package instructions.
-Parmesan, for garnishing

Directions:
Directions:
Prepare Marinara. Cook garlic and onion in a small amount of olive oil over medium until translucent. Add tomatoes, parsley, and basil. Puree when cooked all the way through. You can make this in advance or use however you would like for other recipes that require marinara.

Rinse the calamari, remove head right where tentacles start, and make sure all bones have been removed, especially the small clear backbone. Cut the tentacle section from each squid, and then chop the tentacles small. Mix the chopped tentacles, minced garlic, minced parsley, bread crumbs, cheese, and olive oil. Mix all ingredients well. The mixture should not be too wet or too dry. If it is too wet, add more bread crumbs; too dry, a little more olive oil. Take the body of each squid and stuff it with the tentacle and bread crumb mixture. Don't fill them all the way because they expand while cooking. Close each end with a tooth pick and set aside.

Add some of the marinara to saute pan. Add the stuffed calamari to the sauce. Cover the pan and simmer on medium for 20 minutes. Check the pan and baste the calamari, turning once half way through. Don't let them overcook. When the calamari are almost white and firm, uncover pan and add parsley. While the calamari are cooking, make spaghetti.

Take the toothpicks out of the calamari, and serve with spaghetti with additional marinara and Parmesan.


Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1 hour.
Personal Notes:
Personal Notes:
My mother-in-law's sister, Marie "Tootie" Panetta, gave me this recipe at Christmas one year, which is part of Italian fest of 7 fishes for Christmas Eve. She also made stuffed artichokes, pizza fritte (fried dough covered in powdered sugar), and pignoli (pine nut cookies) for Christmas, too. I was reluctant to deal with a whole squid at first, but figured Italians are great cooks, and it wasn't even that difficult despite all the steps.

 

 

 

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