Stuffed Calamari
It’s been a couple of days and I haven’t posted but I am cooking.
Three days before Christmas and I am trying to stay organized.
Made the stuffed calamari and this is one of my Dads favorites.
We eat this dish on Christmas eve with six other types of fish.
Two pounds of whole cleaned calamari with the tentacles.
If you buy the uncleaned calamari, you may never eat this delicacy again.
One diced onion.
Three cloves of garlic
Three tablespoons of butter
One cup of seasoned breadcrumbs. Maybe more.
1/2 cup grated Italian cheese.
1/2 cup chopped fresh parsley.
1/2 teaspoon salt and black pepper.
Wash the calamari and drain on a paper towel.
Saute the onion and garlic in the butter.
Add the diced calamari tentacles.
Saute till the fish is cooked. The color and texture changes so you can tell right away.
Add the salt and pepper.
Take off the heat and add the seasoned breadcrumbs, parsley and cheese.
Take the raw calamari bodies and carefully stuff them only 1/2 to 3/4 full.
Set aside, cover and put into the refrigerator.
Make the sauce.
Spicy red sauce
Three tablespoons of olive oil
One diced onion
Three cloves of garlic
One can of Pastene kitchen ready tomatoes
1/2 can of tomato paste
1/4 teaspoon oregano
1/2 teaspoon crushed red pepper
8 basil leaves
salt and pepper
Saute the onion and garlic in the oil
Add the tomatoes. paste and all the spices.
Bring to a boil.
Carefully add the stuffed calamari.
Cover and simmer for one hour or more.
The calamari will shrink and then cook for at least the full hour.
Test one to see if it is tender. If not continue cooking.
My Mom used to bake it in the oven, covered with foil, because she needed the stove space.
You can also put then in a crock pot for a couple of hours.
Boil a pound of linguine and pour the calamari over it.
It is worth touching the raw calamari for this delicious dish.
We serve this in small bowls because we have all the other fish to eat.
This is delicious leftover. All the flavors blend. It also freezes great.
What To Cook Tonight 