Stuffed Calamari With Snapper And Fregola In A Burst Cherry Tomato Sauce Recipes

STUFFED CALAMARI

Steps:

• In a food processor, pulse the taralli until it forms coarse crumbs. Measure 1 1/4 cups of the crumbs. Pulse the squid tentacles in the food processor to chop them fine, and pat them very dry with paper towels.
• In a large skillet, heat 1/4 cup olive oil over medium heat. When shimmering, add the squid tentacles, and spread them out. Sear until golden brown, about 5 minutes, then add the butter, garlic and red-pepper flakes to taste. Cook, stirring, until the garlic just starts to color, about 1 minute.
• Add the shrimp, season with salt and cook until just pink, about 2 minutes. Add the wine, and simmer for 1 minute. Turn off the heat, and stir in the taralli crumbs and lemon zest. The crumbs should look like wet, clumpy sand. If the mixture is too dry, sprinkle in a little more wine, and allow the filling to cool until just warm.
• Stuff each squid body with the filling, leaving the bottom and top inches unfilled (the stuffing will expand as it cooks). Secure the tops with toothpicks, and season all over with salt.
• Make the sauce: In a wide, deep pan, warm 1/4 cup olive oil over medium heat. Add red-pepper flakes to taste and the garlic, and cook until fragrant and just beginning to color. Stir in the tomatoes, and season with salt and pepper.
• Bring the tomatoes to a boil, then lower the heat and simmer the sauce for 15 minutes. Add the calamari and any extra stuffing, and bring back to a very gentle simmer.
• Cover the pan, and simmer for 45 minutes, stirring occasionally and adjusting the heat to make sure the sauce maintains a lazy bubble. Adjust with salt to taste. Garnish with the parsley. Serve with bread or pasta.

CALAMARI WITH TOMATO SAUCE

Steps:

• Heat olive oil in a large saucepan over medium heat. Stir in the garlic and cook until lightly brown. Stir in tomato puree, water, red wine, salt, sugar and crushed red pepper. Bring to a boil. Reduce heat and simmer 30 minutes, stirring occasionally
• Bring a large pot of lightly salted water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain.
• Stir calamari into the tomato puree mixture. Continue to simmer approximately 15 minutes, until squid is opaque. Check frequently to avoid overcooking squid. Serve squid and sauce over cooked linguine.

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.

SPICY CALAMARI WITH FREGOLA

Steps:

• Spread the calamari on a baking sheet and pat dry as best you can with paper towels. Season generously with salt and pepper.
• Put 2 tablespoons olive oil in a large, wide skillet over high heat. Add calamari and quickly stir-fry, cooking for only 1 minute, until puffed. Remove from pan with slotted spoon and set aside.
• Return pan to stove, reduce heat to medium-high and add 1 tablespoon olive oil. Add crushed red pepper, anchovy and garlic and let sizzle, then add onions and stir well.
• Season onions generously and cook, stirring, for 2 to 3 minutes, until softened and faintly colored. Add saffron and wine and simmer for 1 minute, then add tomato and broth. Adjust heat so sauce simmers gently for about 10 minutes, until flavors are well mingled. Taste for salt and hot pepper.
• Meanwhile, bring 4 cups salted water to a boil. Add fregola and cook until al dente, 8 to 10 minutes. Drain and keep warm.
• Add par-cooked calamari to the sauce over high heat. Add basil leaves and stir well until everything is heated through and calamari are completely cooked, about 2 minutes. Transfer to a warm serving bowl and fold in cooked fregola. Sprinkle with oregano, add a drizzle of olive oil, if desired, and serve.

STUFFED CALAMARI

Steps:

• Cook bacon in a large skillet over medium heat until crisp. Add onion and poblano and cook until softened, about 5 minutes. Stir in garlic and butter and cook until butter has melted. Remove from heat. Add breadcrumbs, 3 tablespoons parsley, and 1/4 cup water; stir to combine. Season with salt and pepper; transfer to a bowl to cool.
• Using a spoon, stuff each calamari body with about 2 tablespoons breadcrumb mixture; thread a toothpick through the open end to enclose. Sprinkle stuffed calamari with any remaining breadcrumb mixture.
• Heat oil in a large skillet over medium-high heat. Add calamari and cook until golden, 2 to 3 minutes. Turn and continue to cook 2 more minutes. Add wine; let reduce for 30 seconds. Add tomatoes and cook, until sauce thickens slightly, about 5 minutes. Sprinkle with remaining tablespoon parsley. Remove toothpicks and serve immediately with creamy polenta.