Best Stuffed Calamari In Tomato Sauce Recipes

Stuffed Calamari with Snapper and Fregola in a Burst Cherry Tomato Sauce image

Provided by Anne Burrell

Time 1h30m

Yield 4 servings

Number Of Ingredients 17

3 tablespoons extra-virgin olive oil
3 cloves garlic, minced
Pinch red pepper flakes
2 cups heirloom cherry or grape tomatoes
1 cup chicken stock
Kosher salt
2 cups fregola
1 cup fresh corn kernels
12 ounces rock shrimp
1/2 cup breadcrumbs
3 tablespoons chopped fresh parsley
Kosher salt
Extra-virgin olive oil, as needed
12 ounces calamari tubes, cleaned
2 tablespoons extra-virgin olive oil
Four 6-ounce snapper fillets, cleaned and bones removed
Kosher salt

Steps:

For the tomato sauce: To a medium saucepan over medium heat, add the olive oil, garlic and red pepper flakes. Cook until the garlic is fragrant, being careful not to burn. Add the cherry tomatoes; toss to combine and coat with the oil. Add the chicken stock and cook until tomatoes burst, about 10 minutes. Hold over medium-low heat.
For the fregola: Bring a medium pot of salted water to a boil. Add the fregola and cook according to package instructions. Drain and toss with the corn. Season with salt.
For the stuffed calamari: Combine rock shrimp, breadcrumbs, parsley and some salt in a food processor. Pulse to a thick paste; add olive oil if needed. Transfer the shrimp paste to a medium pastry bag and pipe into the calamari until three-quarters full. Seal the calamari with skewers.
Simmer the stuffed calamari in the tomato sauce for 5 minutes. Flip and simmer until cooked through, another 5 to 7 minutes.
For the snapper: Heat the oil in a medium saute pan over medium-high heat. Sprinkle the snapper with salt on both sides. Place the fish in the hot pan, skin-side up, for about 3 minutes. Flip and cook on the reverse side for an additional minute or until cooked through. Remove the fish from the pan.
To serve: Spoon the fregola and corn onto a plate, place a snapper fillet and some stuffed calamari on top. Top with tomato sauce.

Stuffed Calamari, Sicilian Style image

Provided by Food Network

Categories appetizer

Time 1h15m

Yield 6 servings

Number Of Ingredients 16

12 large squid tubes
2 large onions, finely chopped
2 tablespoons, plus 1/2 cup olive oil, plus 1/2 cup
4 cloves garlic, finely chopped
1 cup grated pecorino, plus 1/4 cup
1/2 cup Italian finely chopped parsley, plus 1/4 cup
6 cups bread crumbs
1 cup raisins
12 toothpicks
Tomato Sauce, recipe follows
56 ounces canned, crushed tomatoes
4 cloves garlic, finely chopped
1/2 cup finely chopped basil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon sugar

Steps:

Preheat the oven to 350 degrees F.
Clean the 12 large squid tubes; remove skin and cartilage inside the squid and rinse and clean. In a large pan saute onions in 2 tablespoons olive oil until soft. In a large bowl, combine the Sauteed onions, 1/2 cup of olive oil, garlic, 1 cup pecorino, 1/2 cup parsley, and the bread crumbs and mix well. Add the remaining 1/2 cup of oil to make the bread crumbs soft. Add the raisins last. Fill the squid tubes with the mixture and secure with a toothpick at the top opening. Lay the tubes in a baking pan with a little oil in the bottom of the pan, and bake for 10 minutes. After 10 minutes, remove from oven and top with tomato sauce. Sprinkle with 1/4 cup of pecorino and an additional 1/4 cup of parsley. Put pan back in the oven and bake until the cheese is melted, 10 to 15 minutes.
In a large frying pan, mix crushed tomatoes, garlic, basil, salt, pepper and sugar. Cook for 5 minutes and set aside.