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Calamari - Photo Life's Ambrosia

Calamari – Photo Life’s Ambrosia

Calamari Stuffed with
Porcini Mushrooms, Bread, and Cheese

(Serves 2)


1 ounce dried porcini mushrooms

1/3 cup chopped onion

2 teaspoons olive oil

1 cup cubed Italian bread

1 cup ricotta cheese

1/2 cup shredded mozzarella cheese

1/4 cup Parmesan cheese

3 tablespoons parsley

Salt and pepper

1/2 pounds squid (bodies only)

Traditional tomato sauce

Additional Parmesan for sprinkling

Soak porcini mushrooms in 2 cups hot water for 30

Rinse and chop coarsely.

Sauté onions in olive oil until soft, 2-3 minutes.

Combine all of the ingredients, except the squid and
tomato sauce, in a bowl. Mix well.

Stuff the mixture into the squid. Do not overfill or
they will burst during cooking.

Close the end of the squid with a toothpick.

Pour a little of the tomato sauce in the bottom of a
casserole dish.

Place the stuffed squid on top. Pour a little more
sauce over each.

Cover and bake in a 350 degree F. oven for 30
minutes. Remove cover.

Sprinkle Parmesan cheese over and cook an additional
5-10 minutes.

Remove the toothpicks before serving.

Calamari Stuffed with Bread Crumbs, Pine Nuts, and

(Serves 4)

12 medium-sized squid

1/4 cup olive oil, divided

1 small onion, finely chopped

1 garlic clove, minced

1 cup homemade breadcrumbs

3 anchovy fillets, rinsed and chopped

1/4 cup capers, rinsed and chpped

1/4 cup pine nuts, coarsely chopped

1/4 cup golden raisins, plumped in hot water for 30
minutes, chopped

3/4 cup parsley, chopped

2 eggs

2 (15 ounce) cans crushed tomatoes

Salt and pepper

Clean the squid by removing the head, fins, and all
contents in the body.

Peel off the skin and rinse the tubes.

Remove the tentacles from the head.

Chop the tentacles fine and set aside for the

Heat 2 tablespoons of olive oil in a skillet and
brown the chopped tentacles.

Add onion and cook for 5 minutes.

Add garlic and cook for another minute. Remove from
heat and set aside.

In a bowl, combine the breadcrumbs, anchovies,
capers, pine nuts, raisins, 1/2 cup parsley and eggs.

Add the tentacle mixture. Season with salt and
pepper and mix well.

Stuff the squid tubes with the mixture and seal each
with a toothpick.

Place the remaining olive oil in a skillet over
medium heat.

Add the stuffed squid and brown on all sides.

Add the crushed tomatoes and bring to a boil.

Cover and simmer for 20 minutes or until tender.

Remove the toothpicks.

Transfer to a serving platter and garnish with
remaining parsley.

Cheese-Stuffed Calamari

(Serves 8)


8 large squid, cleaned, tentacles reserved

1 pound ricotta cheese

1 egg

1/4 cup grated Pecorino Romano cheese

1 tablespoon fresh chopped parsley

Salt and pepper

Flour for dredging

3/4 cup olive oil

1/2 cup white wine

2 cups Traditional Tomato Sauce

Preheat oven to 350 degrees F.

Place the tentacles in a saucepan with enough water
to cover them.

Bring to a boil, reduce to a simmer, and cook for
15-20 minutes, or until tender.

Drain the tentacles and allow to cool. Finely chop
the cooled tentacles.

In a bowl, combine the ricotta, egg, pecorino,
parsley, and cooked tentacles.

Season with salt and pepper.

Stuff the cheese mixture into each of the squid

Seal each opening with a toothpick.

Season the dredging flour with salt and pepper.

Coat each stuffed squid with the flour, shaking off
any excess.

Heat the olive oil in a large skillet over medium

Saute the squid until they are golden brown on all
sides, about 10 minutes.

Remove the squid from the skillet and transfer them
to a roasting pan.

Drain the oil from the skillet and return it to the

Add the white wine and deglaze the pan by scraping
up any brown bits.

Continue cooking until the wine is reduced by half.

Add the tomato sauce and cook for 1 minute.

Pour the tomato sauce over the squid in the roasting

Cover the pan with foil and bake for 45 to 60
minutes until fork tender.

Remove the toothpicks.

Transfer to a platter and serve.

Seafood-Stuffed Calamari

(Serves 10 as an appetizer)


1-1/4 cups olive oil, divided

2 shallots, finely chopped

1/2 pound scallops, chopped

1/2 pound small shrimp, shells removed

Salt and pepper

10 large squid, tentacles removed and chopped

1-1/2 cups Italian-flavored bread crumbs

2 tablespoons chopped fresh parsley

2 tablespoons plus 1 teaspoon minced garlic

1/4 teaspoon red pepper flakes

1/2 cup white wine

Heat 1/2 cup of olive oil in a large skillet.

Add half the shallots and sauté for 1 minute.

Add the scallops, shrimp, salt and pepper, and cook
for 3 to 4 minutes.

Transfer the seafood with a slotted spoon to a bowl
to cool.

Add the chopped tentacles to the skillet and sauté
until pink, 1-2 minutes.

Transfer the tentacles with a slotted spoon to the
bowl with the scallops and shrimp.

Reserve the liquid in the skillet.

In a large bowl, combine the bread crumbs, 1/2 cup
olive oil, parsley, and 1 teaspoon garlic.

Season with salt and pepper. Mix well to combine.

Add the cooked seafood to the bread crumbs and stir
to combine.

If the mixture seems too dry add a little more oil.

Stuff each squid body with the seafood mixture and
seal each end with a toothpick.

Heat 1/4 cup of olive oil in a large skillet.

Add 2 tablespoons garlic, remaining shallots, and
red pepper flakes.

Season with salt and pepper.

Saute over medium heat until the garlic is lightly
golden, about 2 minutes.

Add the reserved seafood liquid from the skillet and

Simmer until the liquid is reduced by half.

Add the stuffed squid and cook 7 to 8 minutes,
basting often, until tender.

Remove the toothpicks.

Transfer the squid to a platter, pour the sauce
over, and serve.

Rice-Stuffed Calamari

(Serves 4)


Tomato Sauce:

1 (28 ounce) can crushed tomatoes

1/2 cup red wine

2 tablespoons chopped fresh parsley

Pinch of sugar

Salt and pepper


1-1/2 pounds small to medium squid

1/3 cup olive oil

1 small onion, finely chopped

1 small fennel bulb, finely chopped

2 garlic cloves, minced

1/3 cup Arborio or Carnaroli rice

Pinch of saffron

Pinch of red pepper flakes, to taste

Salt and pepper

2/3 cup white wine

1/2 cup water

2 tablespoons chopped fresh parsley

To make the sauce:

Put the tomatoes, wine, parsley, and sugar in a

Season with salt and pepper.

Simmer to desired consistency.

To make the stuffing:

Clean the by removing the head and tentacles.

Pull out the quill and rinse the bodies.

Finely chop the tentacles and set aside with the
squid bodies.

Heat the oil in a saucepan.

Add the onion, fennel, and garlic and cook gently
for 10 minutes until tender.

Add the rice, saffron, red pepper flakes, and
chopped tentacles.

Cook a few minutes , stirring often, until the
tentacles are opaque.

Season with salt and pepper.

Add the white wine and 6 tablespoons of the tomato

Cook until the wine and tomato sauce has reduced
into the rice.

Add 1/2 cup water and continue cooking until the
rice is tender and the liquid is absorbed.

Add the parsley and cool for a few minutes.

Stuff the squid with the filling.

Seal the ends with toothpicks.

Add 1/2 cup of water to the remaining tomato sauce.

Cook for 2 minutes.

Add the stuffed squid, cover the saucepan, and
simmer for 30-45 minutes until soft and tender.

Remove the toothpicks before serving