Braised Calamari Stuffed with Shrimp, Spinach and Herbs
Filed under
Seafood
Prep: 15 min | Cook: 60 min | Servings: 4
Recipe courtesy Anne Burrell.
Ingredients
- 11 Squid, clean medium calamari tubes, 5 to 6 inches long
- 1/2 lb Shrimp, medium, peeled and deveined, roughly chopped
- 3 clove Garlic, smashed and coarsely chopped, for the stuffing
- 2 cup Baby spinach, coarsely chopped
- 2 Egg
- 3/4 cup Bread crumbs, 1/2 to 3/4 cup
- 1/2 cup Parmesan, Parmigiano-Reggiano, grated
- 1/2 bunch Oregano, fresh, leaves chopped
- 2 pinch Red pepper flakes, crushed
- Kosher salt
- Olive oil, extra-virgin, for the sauce
- 1 Onion, large (or 2 small), finely diced
- 1 pinch Red pepper flakes, crushed, for the sauce
- 2 clove Garlic, smashed and finely chopped, for the sauce
- 3/4 cup White wine, dry
- 1 can Plum tomatoes, 28-ounce Italian
Directions
- Roughly chop 3 of the calamari tubes and pulse with the shrimp and garlic to a coarse paste. Mix in a large bowl with the spinach, eggs, bread crumbs, cheese, oregano and a pinch of crushed red pepper, and season with salt. It should be a little chunky but moist and hold together.
- Test the seasoning by cooking a mini patty in a small pan and tasting it. If it isn't really good, it probably needs salt.
- Divide the stuffing among the 8 remaining tubes and close with toothpicks.
- For the sauce: coat a large wide skillet with olive oil, add the onions and a pinch of red pepper, season with salt and saute over medium heat until soft, 7 to 8 minutes. Add the garlic for 2 minutes, then the wine and reduce by half.
- Pass the tomatoes through a food mill (or puree them) and add with 1 cup water. Season and simmer 15 minutes.
- Add the calamari and cook 20 to 25 minutes, turning halfway through. Remove them and their toothpicks, reduce the sauce if needed, and serve the calamari covered with sauce.