Stuffed And Grilled Calamari Appetizer Recipes

19 EASY CALAMARI RECIPES TO IMPRESS YOUR GUESTS

Steps:

• Choose your favorite recipe from this collection to serve for dinner tonight.
• Prepare all of the required ingredients.
• Cook your meal in 30 minutes or less!

ITALIAN STUFFED CALAMARI RECIPE

Steps:

• Once you have cleaned the calamari and separated the tentacles from the body, chop the tentacles into very small pieces on a cutting board.
• Cook over medium heat the small pieces of tentacles in a frying pan with 3 tablespoons of extra virgin olive oil, one clove of garlic and a pinch of salt to taste. Cook for about 3 minutes, stirring occasionally. Add 60 ml (1/4 cup) of white wine and let it evaporate over high heat, cooking for about 3 minutes. Then turn off and set aside.
• Soften the bread in a little water then squeeze well to remove the excess and put it in a bowl. Remove the garlic from the frying pan. Chop the garlic and 1 tablespoon of parsley together then add them to the bread. Mix and add these ingredients to the squid in the frying pan.
• Cook for about 5 minutes on medium heat, stirring well. Let it cool down a bit then transfer to a bowl. Now add the egg and Parmigiano cheese. Stir to mix the ingredients. The filling is ready.
• Fill the calamari tubes 3/4 of the way with a teaspoon. Close the stuffed squid tubes with some toothpicks and set them aside.
• In a frying pan, sauté a clove of garlic in three tablespoons of extra virgin olive oil. Add the stuffed squid tubes and cook for about 5 minutes on medium heat. Then add 60 ml (1/4 cup) of white wine and let it evaporate over high heat, cooking for about 3 minutes. Meanwhile, wash the tomatoes and cut them into pieces.
• add the chopped tomatoes, 1 tablespoon of chopped parsley and a pinch of fine salt to taste. Cook covered with a lid over low heat for about 30 minutes. Gently flip the squid two or three times during cooking. When calamari are cooked, remove the toothpicks and serve

STUFFED CALAMARI ON THE GRILL

Steps:

• Remove the tentacles and clean the calamari, leaving the bodies whole. Set the tentacles aside.
• Place the calamari in an 8-quart pot and cover with water. Bring to a boil over high heat. Cook for 1 hour or until quite tender. Drain and cool.
• Make the stuffing. Heat the olive oil in a 10-to 12-inch saute pan until smoking. Add the garlic and sun-dried tomatoes and cook until light golden brown, about 30 seconds.
• Add the bread crumbs continue cooking until well mixed.
• Allow to cool then stir in the basil, olives, fresh tomatoes and parsley.
• Preheat the grill or broiler.
• Stuff the cooled calamari with the bread crumb mixture and season with salt and pepper.
• Brush the stuffed calamari and tentacles with 1 tablespoon of the oil and grill or broil until nicely charred, about 10 minutes, turning once.
• While the calamari grills, place the tomatoes, remaining 3 tablespoons olive oil, and the chives in a small mixing bowl, and season with salt and pepper Arrange the calamari on a platter top with spoonfuls of the tomatoes, and serve.