Stuffed Calamari in Tomato, Spinach, and Basil Broth
Makes 4 servings
16 cleaned calamari (tubes and tentacles)
6 tablespoons olive oil, divided
1 onion, finely chopped (about 1 cup)
2 tablespoons minced garlic, divided
1 cup fine, dry breadcrumbs
1/4 cup chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (8-ounce) bottle clam juice
1/2 cup dry white wine
2 medium tomatoes, seeded and chopped
2 cups baby spinach leaves
1/4 cup fresh lemon juice
1/4 cup chopped fresh basil
1 teaspoon crushed red pepper
2 tablespoons butter, cut into pieces
1/4 cup freshly grated Parmesan cheese
How to Make It
Remove tentacles from calamari; set tubes aside. Chop tentacles to measure 1 cup.
Heat 2 tablespoons oil in a large nonstick skillet over medium heat until hot. Add onion and 1 tablespoon garlic; sauté 4 minutes or until tender. Stir in reserved tentacles, 2 tablespoons oil, breadcrumbs, and next 3 ingredients. Remove from heat; let cool.
Fill calamari tubes about three-fourths full with breadcrumb mixture, and secure the tubes with wooden picks.
Heat remaining 2 tablespoons oil in a large skillet or Dutch oven. Add stuffed calamari; sauté over medium-high heat 1 minute or just until calamari start to brown. Add remaining 1 tablespoon garlic; sauté 1 minute. Stir in clam juice and wine. Bring broth to a boil; add tomato and next 4 ingredients. Cook 2 minutes (do not overcook). Remove broth from heat; add butter, stirring until butter melts. Remove wooden picks.
Place 4 calamari in each of 4 individual bowls. Pour broth evenly over calamari; sprinkle with cheese.
Note: If calamari are large, prepare 12 and count 3 to a serving.
Frank's Restaurant, Pawleys Island, South Carolina
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