Best Baked Stuffed Calamari Recipes

BAKED STUFFED SQUID: CALAMARI RIPIENI AL FORNO

Steps:

• To make the sauce: Pour the oil into a medium size saucepan, add the onion, a pinch of salt and pepper and saute at medium to medium-high heat until the onion becomes golden and tender and you can see through it. Add the pine nuts, the raisins and the olives, (for a tangy taste, add the capers). Saute for about 3 more minutes). Add the can of tomatoes (add about 1/2 can of water to thin the sauce for cooking) and cook at medium heat for about at least 1 hour, stirring occasionally. Lastly, add the basil leaves for a more fresh and tasty flavor.
• Preheat the oven to 400 degrees F.
• To make the stuffing: in a medium bowl, beat the eggs and gradually add the bread crumbs, raisins, pine nuts, tentacles and cheese. Mix to a soft consistency. Stuff squid loosely with the mixture and secure opening with a small skewer or toothpick. Place a single layer of squid in a medium baking dish (9 by 13-inches). Top with the sauce. Sprinkle a little grated romano, some dry seasoned bread crumbs, a pinch of salt and pepper over the sauce, then drizzle with some olive oil. Cover pan with aluminum foil and bake for about 45 minutes or until tender.

BAKED STUFFED CALAMARI

Steps:

• 1. Preheat an oven to 350 degrees. Over medium-high heat, sweat the onion and garlic in the olive oil for a few minutes, until lightly browned. Add the parsley, oregano and chopped tomato and cook for a minute. Add the breadcrumbs and shrimp and mix. (If the mixture is dry, add a little water or more olive oil.) 2. Stuff the calamari tubes with breadcrumb mixture and close the open ends with toothpicks. 3. Add a little of the tomato sauce to the bottom of a baking dish and then the stuffed squid. Cover the squid with the remaining sauce and loosely cover the dish with aluminum foil. Bake for 40 minutes. 4. Remove aluminum foil and the toothpicks. Garnish with chopped parsley or basil.

BAKED STUFFED CALAMARI

Steps:

• Fry pancetta in olive oil for 2 minutes until golden brown. Add onion and garlic, stir and sauté for 2 minutes.
• Add spinach, stir and simmer for 1-2 minutes until wilted. Season with salt and pepper. Stir in bread crumbs and egg whites, combine. Set aside to cool.
• Fill each calamari with the mixture, place in an ovenproof dish whose bottom is covered with half of the tomato sauce. Add the tentacles.
• Cover calamari with the remaining sauce and bake in the oven for 20 minutes at 200°C.
• Serve with cooked basmati rice and a green salad.
• Sauce:.
• Sauté onion and garlic briefly in olive oil. Add whole tomatoes and tomato paste, stir. Crush peeled tomatoes with a wooden spoon.
• Stir in wine and dry basil, season with salt and pepper. Bring to a boil, then remove from flame.