Calamari Stuffed
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 0.5 ½ cup olive oil
- 2 clove (s) garlic, finely chopped or crushed
- 1 onion (s), finely diced
- 0.5 ½ cup Basmati
- 0.33 cup pine nuts
- 0.25 ¼ cup ricotta
- 3 tomato (s), dried, pickled in oil, finely diced
- 2 tomato (s), peeled and diced
- 0.33 cup currants, (alternatively raisins)
- 0.25 ¼ cup parsley, finely chopped
- salt and pepper
- 0.5 ½ cup white wine
- 1 ½ cup tomato juice, hotter
- 4 medium squid (s) (squid tubes), cleaned
Print Recipe
Pin Recipe Instructions
- First heat half of the olive oil in a large pan, let the diced onion and garlic in it turn translucent, but do not brown. Then mix in the raw rice, diced tomatoes, pine nuts, currants, ricotta and chopped parsley. Season to taste with salt and pepper.
- Preheat the oven to 180 ° C. Fill the calamari tubes 3/4 full with the mixture (the rice will still swell a little!) And seal with toothpicks. Now heat the rest of the olive oil in a large pan and fry the tubes over high heat for 2-3 minutes and then put them in an ovenproof dish. Pour the white wine and the hot tomato juice over them and place covered in the oven for about 75 minutes (or until the calamari are tender).
- Then remove the toothpicks and keep the calamari warm. Put the sauce in a small saucepan and let it reduce by half for about 10 minutes until it thickens.
- Serve the calamari in thick slices with the reduced sauce. This goes well with snake beans and salad.
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