Stuffed Calamari with Italian Flair

Ingredients

• 8 medium-sized squid tubes 8 medium-sized squid tubes
• 1 cup (100g) breadcrumbs 1 cup (100g) breadcrumbs
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1/4 cup (15g) fresh parsley, chopped 1/4 cup (15g) fresh parsley, chopped
• 1/4 cup (25g) Parmesan cheese, grated 1/4 cup (25g) Parmesan cheese, grated
• Zest of 1 lemon Zest of 1 lemon
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 can (400g) crushed tomatoes 1 can (400g) crushed tomatoes
• 1/2 cup (120ml) white wine 1/2 cup (120ml) white wine
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 10g (Saturated Fat: 2g)
• Carbohydrates: 30g (Sugars: 8g)
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a bowl, combine the breadcrumbs, minced garlic, chopped parsley, Parmesan cheese, lemon zest, salt, and pepper.
3. 3.
   Rinse the squid tubes under cold water and pat them dry with a paper towel.
4. 4.
   Stuff each squid tube with the breadcrumb mixture, leaving a small space at the top to prevent bursting.
5. 5.
   Secure the openings of the squid tubes with toothpicks.
6. 6.
   Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
7. 7.
   Add the crushed tomatoes, white wine, and water to the skillet. Season with salt and pepper to taste.
8. 8.
   Place the stuffed squid tubes in the skillet, cover, and simmer for 10 minutes.
9. 9.
   Transfer the skillet to the preheated oven and bake for an additional 15 minutes.
10. 10.
    Remove the toothpicks from the squid tubes before serving.
11. 11.
    Garnish with fresh basil leaves and serve hot.

Treat your ingredients with care...

• Squid — Make sure to rinse the squid tubes thoroughly under cold water to remove any sand or impurities. Pat them dry before stuffing to prevent excess moisture.
• Breadcrumbs — You can use either store-bought breadcrumbs or make your own by processing stale bread in a food processor. Panko breadcrumbs can also be used for a lighter and crispier texture.
• Parmesan cheese — Opt for freshly grated Parmesan cheese for the best flavor. If you prefer a milder taste, you can substitute it with Grana Padano or Pecorino Romano.

Tips & Tricks

• To ensure the squid tubes cook evenly, choose ones that are similar in size.
• If you prefer a spicier dish, add a pinch of red pepper flakes to the tomato sauce.
• Serve the Stuffed Calamari with crusty bread or over a bed of cooked pasta for a complete meal.
• If you have any leftover filling, you can use it to stuff mushrooms or bell peppers for a delicious appetizer.
• For a lighter version, you can grill the stuffed calamari instead of baking them.

Serving advice

Serve the Stuffed Calamari hot, garnished with fresh basil leaves. Accompany it with a side of crusty bread or a simple green salad for a satisfying meal.

Presentation advice

Arrange the Stuffed Calamari on a platter, drizzle some of the tomato sauce over them, and garnish with fresh basil leaves. The vibrant colors of the dish will make it visually appealing and inviting.