Tag Archives: calamari

Stuffed Calamari

Klamari mimli il-forn

My favourite way of stuffing calamari is to create a little risotto using the tentacles and stuffing the body with this. Then I roast the whole thing in the oven until tender.

Ingredients:

2 Calamari about 1kg tentacles set aside and minced

1 small Onion minced

3 cloves Garlic minced

Half glass red Wine

200g risotto Rice

100g Peas

2 eggs whisked

350 ml Fish Stock

1/2 tsp Chili Flakes

1/2 tsp Turmeric

1 tsp Mild Curry

1 tbsp Marjoram

S&P

Method:

Heat oven to 220°C. Saute onion, garlic and tentacles in a little olive oil. Once sealed add rice and dry roast for two minutes. Add spices and herbs and mix for another minute. Add wine and deglaze with wooden spoon. Mix in stock gently and lower to a simmer. Add all the stock and peas and cover. After 15 minutes the stock should be absorbed and the rice cooked al dente. Allow to cool, mix in egg, adjust seasoning and stuff the squid with the risotto using a spoon. Make sure to press right to the bottom and fill to the top. Close the end using toothpicks. Put in a baking tray, sprinkle with sliced garlic, season with salt and pepper and drizzle liberally with olive oil. Place in hot oven. After 15 minutes add a generous helping of wine in the dish, and bake for another 30-45 minutes, basting occasionally until the skin is easily pierced with a fork.

Several variations can be used such as adding raisins and pine nuts, stewing in a tomato sauce instead of baking, the possibilities are endless 🙂

Sedani Calamari Capperi e Vino Bianco

   Calamari are extremely tasty but can be awkward to cook as they vary by age, freshness and ways of cooking. The adage is that you either cook them very quickly on high heat or slow cook them on liquid. We all love crispy deep-fried Calamari in batter or patted in flour, semolina or breadcrumbs. Stewed slowly in wine and loads of garlic they are to die for.

Serves 2-3

Ingredients:

600g Calamari cleaned and cut into squares
2 large cloves Garlic minced
1 chilli finely chopped
1 glass White Wine
1 tsp Kunserva/ tomato puree
1 small can Tomato Polpa
1 large fresh Tomato grated
3 tsp Capers
1 tbs + EV Olive Oil
250g Sedani

Method:

Heat a heavy-bottomed frying pan on a medium high flame. Add olive oil and saute the calamari until they start to colour. Add the garlic, chilli and tomato puree and toss for a minute. Deglaze the pan with the white wine and add the tomatoes. You can use either fresh or tinned subject to availability, I used both. In winter sometimes tomatoes are grown indoors and are not as tasty. Grating them through the big holes separates them from the skin and creates a passata.

Lower flame, add the capers and simmer while you cook the pasta. Roughly it should be ready in twenty minutes but check at intervals as cooking time can vary
Bon appetit