Best Braised Calamari Stuffed With Shrimp Spinach And Herbs Recipes

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STUFFED CALAMARI



Stuffed Calamari image

Long a star on Camille Orrichio Loccisano's traditional Italian-American Feast of the Seven Fishes table, these stuffed squid were also a hit at her restaurant, the appropriately named Casa Calamari. After a slow simmer in briny tomato sauce, diced shrimp and peppery crumbs plump up into a rich stuffing that fills tender calamari bodies; they're like seafood dumplings in reverse.

Provided by Francis Lam

Categories     main course

Time 1h30m

Yield Serves 3-4

Number Of Ingredients 16

1/2 of an 8- or 10-ounce bag black-pepper taralli *see note
1 1/2 pounds large squid (about 12), cleaned, bodies and tentacles separated
1/4 cup extra-virgin olive oil
1 1/2 tablespoons unsalted butter
5 garlic cloves, roughly chopped
Red-pepper flakes, to taste
3/4 pound peeled shrimp, cut into 1/2-inch pieces
Kosher salt
1/4-1/2 cup dry white wine
1/2 teaspoon finely grated fresh lemon zest
1/4 cup extra-virgin olive oil
Red-pepper flakes, to taste
4 garlic cloves, crushed
2 28-ounce cans crushed tomatoes
Kosher salt and freshly ground black pepper
1 handful Italian flat-leaf parsley, chopped

Steps:

  • In a food processor, pulse the taralli until it forms coarse crumbs. Measure 1 1/4 cups of the crumbs. Pulse the squid tentacles in the food processor to chop them fine, and pat them very dry with paper towels.
  • In a large skillet, heat 1/4 cup olive oil over medium heat. When shimmering, add the squid tentacles, and spread them out. Sear until golden brown, about 5 minutes, then add the butter, garlic and red-pepper flakes to taste. Cook, stirring, until the garlic just starts to color, about 1 minute.
  • Add the shrimp, season with salt and cook until just pink, about 2 minutes. Add the wine, and simmer for 1 minute. Turn off the heat, and stir in the taralli crumbs and lemon zest. The crumbs should look like wet, clumpy sand. If the mixture is too dry, sprinkle in a little more wine, and allow the filling to cool until just warm.
  • Stuff each squid body with the filling, leaving the bottom and top inches unfilled (the stuffing will expand as it cooks). Secure the tops with toothpicks, and season all over with salt.
  • Make the sauce: In a wide, deep pan, warm 1/4 cup olive oil over medium heat. Add red-pepper flakes to taste and the garlic, and cook until fragrant and just beginning to color. Stir in the tomatoes, and season with salt and pepper.
  • Bring the tomatoes to a boil, then lower the heat and simmer the sauce for 15 minutes. Add the calamari and any extra stuffing, and bring back to a very gentle simmer.
  • Cover the pan, and simmer for 45 minutes, stirring occasionally and adjusting the heat to make sure the sauce maintains a lazy bubble. Adjust with salt to taste. Garnish with the parsley. Serve with bread or pasta.

SHRIMP-STUFFED CALAMARI WITH POLENTA



Shrimp-Stuffed Calamari with Polenta image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 24

18 4-inch calamari (about 2 pounds), cleaned, tentacles separated (ask your fishmonger to do this)
1/2 pound medium shrimp, peeled and deveined
1 large egg
1/4 cup sourdough breadcrumbs (about 1 slice, ground)
1/4 cup grated parmesan cheese
1/4 cup chopped fresh parsley
1/3 cup chopped fresh basil
Grated zest and juice of 1 lemon
2 anchovy fillets, rinsed and chopped
3 cloves garlic, minced
6 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
6 cloves garlic, thinly sliced
1/4 teaspoon red pepper flakes
Kosher salt
1/4 cup dry white wine
1 28-ounce can plum tomatoes
2 or 3 stalks fresh basil, plus chopped leaves for garnish
2 tablespoons extra-virgin olive oil
Kosher salt
1 bay leaf
1 cup yellow polenta
2 tablespoons unsalted butter, at room temperature
3/4 cup grated parmesan cheese, plus more for garnish

Steps:

  • Prepare the calamari: Rinse the bodies and set aside. Dice the tentacles and the shrimp into 1/4-to-1/2-inch pieces. Beat the egg in a large bowl. Add the diced calamari tentacles and shrimp, the breadcrumbs, cheese, parsley, basil, lemon zest and juice, anchovies and garlic. Add 3 tablespoons olive oil, 3/4 teaspoon salt, and pepper to taste and mix until combined.
  • Using your fingers, stuff each calamari body about two-thirds full with the shrimp-breadcrumb mixture and close with a toothpick. Heat the remaining 3 tablespoons olive oil in a wide pot over medium-high heat. Sear the calamari in batches until browned and opaque on both sides, 8 to 10 minutes, and transfer to a plate.
  • Make the sauce: Lower the heat, add the garlic and red pepper flakes to the pot and cook, stirring, 1 to 2 minutes. Season with salt, then add the wine and scrape up any browned bits from the pot. Boil until the wine is almost evaporated, then crush the tomatoes into the pot with your hands and add the juices. Add 1 cup water, 3/4 teaspoon salt and the basil stalks. Arrange the calamari in a single layer in the pot. Bring to a simmer, cover and cook until the calamari are tender, about 40 minutes. Uncover and cook until the sauce thickens, 10 to 15 more minutes.
  • Meanwhile, make the polenta: Place 4 1/2 cups cold water in a separate pot over low heat. Add 2 tablespoons olive oil, 1 teaspoon salt and the bay leaf. Whisk in the polenta in a slow, steady stream, then increase the heat to medium and bring to a boil, whisking frequently. Reduce the heat and cook at a bare simmer, stirring with a wooden spoon, until the polenta is thick and pulls away from the sides of the pot, about 25 minutes. Remove from the heat and stir in the butter and cheese.
  • Divide the polenta among shallow bowls. Discard the toothpicks and place the calamari on top of the polenta. Remove the basil stalks and spoon the sauce over the dish. Garnish with the chopped basil and more parmesan.

BRAISED CALAMARI STUFFED WITH SHRIMP, SPINACH, AND HERBS



Braised Calamari Stuffed with Shrimp, Spinach, and Herbs image

Provided by Anne Burrell

Time 1h30m

Yield 4 servings

Number Of Ingredients 17

11 (5 to 6 inches long) calamari tubes, cleaned, divided
1/2 pound medium shrimp, peeled and deveined, roughly chopped
3 cloves garlic, smashed and coarsely chopped
2 cups coarsely chopped baby spinach
2 eggs
1/2 to 3/4 cup breadcrumbs
1/2 cup grated Parmigiano-Reggiano
1/2 bunch fresh oregano, leaves chopped
2 pinches crushed red pepper flakes
Kosher salt
Extra-virgin olive oil
1 large or 2 small onions, finely diced
Pinch crushed red pepper flakes
Kosher salt
2 cloves garlic, smashed and finely chopped
3/4 cup dry white wine
1 (28-ounce) can Italian plum tomatoes

Steps:

  • For the calamari: Roughly chop 3 of the calamari tubes and add to a food processor with the shrimp and garlic. Pulse into a coarse paste. Remove to a large bowl and add the spinach, eggs, breadcrumbs, cheese, herbs, and crushed red pepper. Season with salt and stir to combine. The mixture should be a little chunky but moist and holding together. Test the seasoning of the mix by making a mini patty, cooking it in a small pan, and eating it. It should taste really good! If it doesn't, it is probably missing salt. Add more salt, as needed. Divide the stuffing among the remaining 8 calamari bodies and secure closed with toothpicks.
  • For the sauce: Coat a large, wide skillet or saucepan with olive oil and add the onions and crushed red pepper. Season with salt and put the skillet over medium heat. Saute the onions until they are soft and aromatic, 7 to 8 minutes. Add the garlic and cook until fragrant, another 2 minutes. Stir in the wine and cook until the wine has reduced by half. Pass the tomatoes through a food mill or puree them in a food processor and add them with 1 cup of water to the skillet. Season with salt, to taste, and simmer the sauce for 15 minutes.
  • Add the calamari to the skillet and cook for 20 to 25 minutes, turning them over halfway through the cooking time. Remove the calamari from the skillet and remove the toothpicks. Reduce the sauce to thicken, if needed. Arrange the calamari on a serving platter and cover with the sauce before serving.

ABSOLUTELY DELICIOUS STUFFED CALAMARI



Absolutely Delicious Stuffed Calamari image

Calamari tubes are stuffed with seafood and baked in a rich cream sauce before serving over a bed of linguine. This is probably the best calamari, if not the best entree, you'll ever have!

Provided by UNREFINEDNERD

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 6

Number Of Ingredients 14

12 calamari tubes
2 green onions, finely chopped
8 cloves garlic, minced, divided
½ pound chopped cooked shrimp meat
½ pound cooked crabmeat, diced
1 tablespoon lemon juice
¾ cup butter
12 ounces cream cheese, cut into cubes
2 cloves garlic, minced
3 cups milk
10 ounces freshly grated Parmesan cheese
1 pinch ground black pepper
¾ cup freshly grated Romano cheese
1 (8 ounce) package linguine pasta

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Rinse the calamari tubes and pat dry.
  • In a large bowl, stir together the onions, 6 cloves garlic, shrimp, crabmeat and lemon juice. Spoon some of this mixture into each squid tube and seal the ends by 'sewing' with a toothpick. Arrange in a single layer in the bottom of a 9x13-inch baking dish. Set aside.
  • Melt the butter in a saucepan over medium heat. Stir in cream cheese and 2 cloves garlic. Cook and stir until cream cheese has melted. Gradually whisk in the milk. Cook until heated through and then remove from the heat and stir in the Parmesan cheese and pepper. Pour over all of the calamari tubes in the baking dish. Sprinkle about 2 tablespoons of Romano cheese on top of each one.
  • Bake uncovered until the cheese is browned and sauce is bubbly. While the calamari is baking, Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook until al dente, about 8 minutes. Drain. Serve the stuffed calamari and sauce over a bed of linguine.

Nutrition Facts : Calories 1018.6 calories, Carbohydrate 41.7 g, Cholesterol 479.1 mg, Fat 65.6 g, Fiber 1.5 g, Protein 65.6 g, SaturatedFat 39.9 g, Sodium 1548.7 mg, Sugar 7.8 g

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