Andalusian Stuffed Calamari
Category: Main Courses
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Calamari (squid) | 80g |
| Onion | 1 |
| Carrot | 1 |
| Ripe tomatoes | 3 |
| Eggs | 2 |
| Saffron | 1 tsp |
| Parsley | 1 bunch |
| Breadcrumbs | 5 tbsp |
| Extra virgin olive oil | 6 tbsp |
| Salt | to taste |
| Black pepper | to taste |
Preparation:
1. Cleaning the Calamari:
Start by thoroughly cleaning the calamari (squid). First, take the calamari and carefully remove the insides, removing the backbone and the membrane that coats the sac. Detach the tentacles and remove the beak, then separate the fins from the body. Set the cleaned calamari sacs aside for later use.
2. Preparing the Vegetables and Eggs:
Peel and chop the onion and carrot finely. Next, prepare the hard-boiled egg: place it in a pot of water, bring to a boil, and cook for 10 minutes. Once done, let the egg cool, peel it, and set it aside.
Tip: For detailed guidance on cleaning calamari, check the dedicated section on calamari cleaning in the cooking school.
3. Preparing the Stuffing:
Heat 3 tablespoons of olive oil in a pan over medium heat. Add the chopped onion and carrot, cooking until softened, about 5 minutes. Add the chopped calamari tentacles and cook for an additional 5 minutes. Remove from the heat, and transfer the mixture to a large mixing bowl.
Once the mixture has cooled, add the breadcrumbs, the crumbled yolk of the hard-boiled egg, the chopped white of the egg, and the beaten raw egg. Finally, finely chop the parsley and incorporate it into the mixture. Season with salt and black pepper to taste. Mix everything well until combined.
4. Stuffing the Calamari:
Stuff each calamari sac with a generous amount of the prepared filling, using about two tablespoons per calamari. Secure the ends with a toothpick or tie them off to ensure the stuffing stays inside.
5. Preparing the Sauce:
In a clean pan, heat 3 tablespoons of olive oil. Add the remaining chopped onion and carrot and sauté until softened. Meanwhile, wash, peel, and dice the tomatoes. Add the diced tomatoes to the pan and cook for a few minutes.
In a small bowl, dissolve the saffron in a tablespoon of warm water, then add it to the pan along with the stuffed calamari. Stir gently to combine. Cover the pan and simmer over low heat for 30 minutes. Shake the pan occasionally to ensure the calamari don’t stick to the bottom.
6. Serving:
Once the calamari are tender and the sauce has thickened, remove the stuffed calamari from the pan. Place them on a serving dish and slice them into rings. Drizzle with the tomato sauce, and garnish with a sprinkle of fresh parsley, if desired. Serve immediately.
Tips for a Perfect Dish:
- Saffron: Ensure that you properly dissolve the saffron in warm water before adding it to the sauce. This will help release its vibrant color and flavor.
- Serving Suggestion: Serve with crusty bread to soak up the delicious tomato sauce or a side of lightly sautéed greens to complement the dish.
Enjoy this Andalusian-inspired seafood dish as a flavorful main course for any occasion!
