Stuffed Calamari
Taralli
November 5, 2019
Portuguese Cod Fried Balls
December 1, 2019
Stuffed Calamari
Forget fried calamari! This Stuffed Calamari recipe comes from one of our food service sales leaders, Elena C. This dish is a simple and healthier addition to a Feast of the Seven Fishes holiday table. Squeemish about squid? No need—you can buy them already cleaned and ready to stuff with this savory blend of mushrooms, herbs and fresh breadcrumbs.
Don't be afraid to try Stuffed Calamari: you can get it on the table in under 30 minutes!
Pair Recipe with Stuffed Calamari with:
Baked Italian Cauliflower
Similar Colavita Recipes:
Clams Oreganata
Broiled Lobster with Herbed Breadcrumbs
Ingredients
Directions
Preheat oven 375 °F.
Cut off tentacles from the squid and finely chop them.
Put 2 tablespoons Colavita olive oil in a large skillet or wide saucepan over medium heat. Add onion and diced mushrooms. Season with salt and pepper, and cook until softened, about 5 minutes.
Stir in the crushed red pepper.
Turn off heat and transfer mixture to a mixing bowl. Add lemon zest, bread crumbs, oregano, and the chopped tentacles.
Using a teaspoon, put some filling in each squid body. Don’t overstuff or the squid will burst when roasting.
Place stuffed squid in a baking dish in one layer. Nestle the remaining 2 oz mushrooms, any remaining stuffing, and the halved garlic heads around the squid.
Drizzle with 2 tablespoons Colavita olive oil, giving the garlic heads a little bit more olive oil.
Add the sprigs of fresh rosemary.
Roast uncovered for 30 minutes, until squid bodies are puffed, sizzling and lightly browned
Sprinkle with parsley and serve.
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Ingredients
Directions
Preheat oven 375 °F.
Cut off tentacles from the squid and finely chop them.
Put 2 tablespoons Colavita olive oil in a large skillet or wide saucepan over medium heat. Add onion and diced mushrooms. Season with salt and pepper, and cook until softened, about 5 minutes.
Stir in the crushed red pepper.
Turn off heat and transfer mixture to a mixing bowl. Add lemon zest, bread crumbs, oregano, and the chopped tentacles.
Using a teaspoon, put some filling in each squid body. Don’t overstuff or the squid will burst when roasting.
Place stuffed squid in a baking dish in one layer. Nestle the remaining 2 oz mushrooms, any remaining stuffing, and the halved garlic heads around the squid.
Drizzle with 2 tablespoons Colavita olive oil, giving the garlic heads a little bit more olive oil.
Add the sprigs of fresh rosemary.
Roast uncovered for 30 minutes, until squid bodies are puffed, sizzling and lightly browned
Sprinkle with parsley and serve.
2 Comments
So I end up with a container of finely chopped tentacles and no where to put them. I added them to the stuffing but the recipe does not tell you what to do with them.
Hi Frank, that’s because we didn’t have that many tentacles in our package of calamari. Adding them to the stuffing is the perfect solution. We will modify our recipe accordingly. Thank you!