Calamari Stuffed With Olives And Capers Recipes

STUFFED AND GRILLED CALAMARI APPETIZER

Steps:

• For the filling: Saute leeks in olive oil in a large saute pan over medium-low heat until softened, 7 to 10 minutes. Add shallot and garlic and saute 3 minutes. Add wine, parsley, vinegar, tarragon, salt, chile flakes and lemon juice and turn heat to high. Cook until reduced 85 percent, 3 to 5 minutes
• Turn heat to medium and add butter. Let melt, then add prawns. Cook, stirring, until just done, about 3 minutes.
• Stir in breadcrumbs to absorb any remaining liquids and remove from heat.
• Transfer to a bowl and chill completely before stuffing calamari.
• For the calamari: Insert a funnel into the open end of a calamari.
• Fill the funnel about halfway with the filling and push it into the calamari, filling it only three-quarters of the way full, to allow for shrinkage as it cooks. Use a toothpick to skewer the tentacles to the opening of the calamari. Repeat with remaining filling and calamari.
• Preheat a grill or saute pan over medium-high heat. Cook the calamari, 2 minutes per side.
• Arrange grilled calamari on a serving dish and serve with warm Roasted Yellow Bell Sauce and sprinkled with Fried Capers.
• Roast pepper on open flame of stovetop burner, turning as outside blackens, until roasted on all sides. Place in a bowl and cover with plastic wrap. Let cool for 5 minutes. Remove outer burnt skin of pepper, cut into quarters and remove stem and seeds.
• Place pepper in a small food processor.
• Steep garlic in hot cream for 2 minutes, then add to processor. Add butter, parsley, shallot, vinegar, salt and lemon juice and process to make a smooth puree.
• Rinse capers with water, then squeeze with hands to express any juices. Drain very well.
• Heat oil to 350 degrees F in a small saucepan over medium heat. Carefully add capers to hot oil and fry until darkened in color and capers have become crispy, approximately 7 minutes. Drain on paper towels.

ABSOLUTELY DELICIOUS STUFFED CALAMARI

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Rinse the calamari tubes and pat dry.
• In a large bowl, stir together the onions, 6 cloves garlic, shrimp, crabmeat and lemon juice. Spoon some of this mixture into each squid tube and seal the ends by 'sewing' with a toothpick. Arrange in a single layer in the bottom of a 9x13-inch baking dish. Set aside.
• Melt the butter in a saucepan over medium heat. Stir in cream cheese and 2 cloves garlic. Cook and stir until cream cheese has melted. Gradually whisk in the milk. Cook until heated through and then remove from the heat and stir in the Parmesan cheese and pepper. Pour over all of the calamari tubes in the baking dish. Sprinkle about 2 tablespoons of Romano cheese on top of each one.
• Bake uncovered until the cheese is browned and sauce is bubbly. While the calamari is baking, Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook until al dente, about 8 minutes. Drain. Serve the stuffed calamari and sauce over a bed of linguine.

CALAMARI, TOMATO AND BELL PEPPER SAUTE WITH ANCHOVIES AND CAPERS

Steps:

• In a large skillet set over moderate heat, heat the oil until it is hot. Add the shallots and cook them, stirring, 2 minutes. Add the bell pepper and cook it, stirring occasionally, for 3 minutes, or until softened. Add the tomatoes, garlic, thyme, salt and pepper and simmer the mixture, stirring occasionally, for 5 minutes. Add the squid and cook, stirring for 1 to 2 minutes, or until it is white. Add the anchovy fillets, capers and black olives and cook the mixture, stirring, for 2 to 3 minutes more. Stir in parsley. Transfer the pasta to a serving dish, add the sauce and toss to combine.

SKEWERED CALAMARI STUFFED WITH TUNA ( FOR THE BBQ OR GRILL)

Steps:

• Mix the breadcrums,1 tbsp olive oil, crumbled tuna, garlic, parsely and capers. season with salt and pepper with a form until well mixed.
• Clean the calamari, remove the tentacles and any insides and wash.
• Fill the calamari with the filling and using a long skewer close both sides at once ( it will look like a sail), as shown in the picture.
• Mix the remaining olive oil with the lemon juice, crushed garlic clove, marinade 20 minutes.
• Heat the grill or coals. grill the skewered calamari for 2-5 minutes on each side. REMEMBER overcooked calamari become rubbery.
• Serve with a side salad and salsa verde. To make salsa verde just mix the ingredients by hand.

CALAMARI WITH TOMATOES, CAPER BERRIES, AND BASIL

Steps:

• Heat 1 tablespoon oil in a saute pan over medium heat. Add minced garlic and shallots, and cook until soft, about 4 minutes. Stir in tomatoes with juice, wine, water, chile, basil, orange zest, and 2 teaspoons salt. Bring to a boil, then reduce heat, and simmer gently until slightly thickened, 15 to 20 minutes.
• Meanwhile, using a kitchen mallet, pound both sides of calamari bodies a few times to tenderize, then cut crosswise into 1/2-inch rings. (Leave tentacles whole, or halve if large.)
• Add calamari and caper berries to sauce. Cook until calamari are opaque, 1 1/2 to 2 minutes. Remove from heat.
• Heat remaining 3 tablespoons oil in another skillet. Rub bread with garlic clove. Add clove to oil, and cook 2 minutes. Add bread, and fry, flipping once, until golden and crisp, about 1 1/2 minutes total. Put 1 slice of bread into each serving bowl, and top with calamari and sauce. Season with pepper. Drizzle with oil if desired, and garnish with basil.

CALAMARI STUFFED WITH OLIVES AND CAPERS

Steps:

• 1 Make a small slit at the pointed end of each calamari. Rinse thoroughly, letting the water run through the body sac. Drain and pat dry. Separate the bodies from the tentacles with a knife. Set the bodies aside. Chop the tentacles either with a large knife or in a food processor. 2 Pour the 2 tablespoons oil into a medium skillet. Add the garlic. Cook over medium heat until the garlic begins to turn golden, about 1 minute. Stir in the tentacles. Cook, stirring, for 2 minutes. Add the bread crumbs, parsley, olives, capers, and oregano. Add salt and pepper to taste. Remove from the heat and let cool. 3 With a small spoon, stuff the bread crumb mixture loosely into the calamari bodies, filling them only halfway. Secure the calamari with wooden toothpicks. 4 Choose a skillet large enough to hold all of the calamari in a single layer. Pour in the 1/4 cup oil and heat over medium heat. Add the calamari and cook, turning them with tongs, until they are just opaque, about 2 minutes per side. 5 Add the wine and bring to a simmer. Stir in the tomatoes, garlic, crushed red pepper, and salt to taste. Bring to a simmer. Partially cover the pan and cook, turning the calamari occasionally, until they are very tender, 50 to 60 minutes. Add a little water if the sauce becomes too thick. Serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.