Stuffed and Stewed Calamari (calamares rellenos y guisados)
January 26, 2012 by Joan in Fish/Seafood, Recipe Development, Spanish/Tapas | 12 Comments
I love this and you will too…if you’re a fan of calamari. It’s definitely a
lick your chops kind of meal.
| Stuffed and Stewed Calamari (calamares rellenos y guisados) |
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- 6 cleaned calamari (tubes and tentacles)
- 12 ground almonds
- 12 golden raisins
- 2 cloves garlic minced (1 for stuffing, 1 for sauce)
- 1/2 cup wheat panko
- several tablespoons extra virgin olive oil
- handful of minced parsley
- dry seasonings including Spanish Paprika, Red Chili Flakes, Saffron
- 1 potato diced
- fresh stringbeans
- 1/2 red pepper diced
- 1/2 red onion diced
- Mix panko, ground almonds, garlic, raisins, minced parsley, dry seasonings and a little olive oil.
- Fill tubes and close with toothpick.
- Sprinkle with Spanish paprika.
- Sear in olive oil in cast iron pan.
- Add tentacles, tomato sauce, wine, diced vegetables, dry seasonings, and wine.
- Bring to a boil and move to oven.
- Finish in 375 degree oven for 30-40 minutes.
2.2.1
Finishing Touch: Toss in a capful of sherry vinegar and a handful of freshly minced parsley.
Note: FOODalogue suggests this recipe as a guide to food pairings and techniques to be experimented with…in your own kitchen…to your own spice and taste levels…and to your preferred portion sizes.
Note: Any recipes found on FOODalogue are offered as a guide to food pairings and techniques to be experimented with…in your own kitchen…to your own spice and taste levels…and to your preferred portion sizes.
12 Comments
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This is un-frekkin-believably delish JOAN. PLEASE tell me – do yours toughen up when you cook ‘em? And how do you stop that from happening?
I LOVE the Sicilian inspired stuffing…
chow:) DEVAKI @ weavethousandflavors
Devaki @ weavethousandflavors recently posted..ALFAJORES De Dulce De Leche Cookies from Argentina
Thanks. It’s definitely representative of both my cultures (Italian and Spanish). I’ve had my share of mishaps cooking calamari until I learned you either do it very quickly or cook it long which I did in this recipe and it worked very well. I think I’ll stick to the stewed method.
I’ll take a plate of these stewed calamari. No tentacles for me though, please.
Wow, JOan, these look fantastic. I am a huge fan of calamari, but can’t always find the small bodies to stuff–sometimes, but not always (I live in the mountains of Mexico…)–but when I next see them, I will definitely try this recipe. It has so many flavors that I love. Good tip about the stewing as well–most of us have had tough calamari at some point!
Flavors of the Sun recently posted..New Orleans-Style Barbecue Shrimp
Yummy! Stuffed calamari just sound delicious!
I love the second photo with the pan, makes you want to dive right in!
Marie recently posted..Winter Vegetable Torte
I always love to see new recipes for stuffed calamari It is one of lifes pleasures.
I love stuffed calamari and the raisins remind me of Constantinople cuisine.
Peter recently posted..Spinach-Stuffed Flounder on Braised Lentils
Beautiful joan…I think I’ll wait till the weather cools a bit. I especially love the stuffing with the use of raisins.
Peter G @ Souvlaki For The Soul recently posted..Making the “classics”-Veal Schnitzel
Not something I have tried, but hey, sounds excellent. Thanks Joan.
Oh Joan, this sounds so tasty! We love calamari.
LL
Lori Lynn recently posted..Why deep-fry a turkey?
that’s really the key, isn’t it? Cooking the rubberiness out of the squid to make it silken and melting. We ate out (hooray, date night, the first in a very long while) at a Portuguese place in Philly a few weeks back and their stewed was superb. Tons of flavor, but the texture was the alluring thing. This one is bookmarked for a dinner chez nous very soon.
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