Tag Archives: tomato

Stuffed Calamari Salad

Stuffed Calamari Salad

Stuffed Calamari is ideal for summer time eating! A delectable dish layered with potatoes, olives, onions and tomatoes. It is easily prepared in 10 minutes, cooked/ baked in 20 minutes and can be reheated. Serves 4-6.

Or serve Grilled Calamari .

INGREDIENTS

  • 1 Egg
  • 1/2 cup Milk
  • 2 cups diced Bread (ciabatta/tuscan)
  • 2 Garlic Cloves  peeled and minced
  • 1 Tablespoon chopped Parsley
  • 1/2 teaspoon Salt
  • 2 large Potato peeled and sliced in thin rounds, toss with 1/8 tsp salt
  • 1 medium size Onion peeled and sliced in rounds
  • 1 Tomato sliced in large chunks
  • 2 Tomatoes sliced in rounds
  • 6-12 olives
  • 1 Tablespoon capers (optional)
  • 1 pound Calamari Squid
  • 1/8 cup Extra Virgin Olive Oil
  • 1/4 cup water
  • Mix Green Salad of choice
  • Olive Oil and Lemon to drizzle on salad

PREPARATION

Fill each Calamari with prepared stuffing.

Pre-heat oven at 375 F
Rinse calamari and set aside in a colander. In a large mixing bowl crack 1 egg and discard the shell; with a fork beat the egg for 30 seconds. Add milk to the egg, combine with fork. Place into egg/milk mixture the bread, garlic, parsley salt;  using a spoon, incorporate all ingredients. Set the stuffing aside.

Align Calamari onto potato lined baking pan.

Layer bottom of the pan with potato slices.

Begin filling each calamari by opening the white cylinder meat and fill each calamari 3/4 full with the stuffing. After filling the calamari insert a tomato chunk to close off calamari and    set each one on top of the potato slices, side by side. Distribute any remaining stuffing around the line calamari.

Layered Stuffed Calamari

Add olives and capers around the calamari. Layer onion rings and tomato slices on top of calamari. Drizzle olive oil over entire dish. Distribute water evenly over the food. Cover dish with tinfoil and place pan into the center of the oven, allow to bake for 15 minutes. Uncover dish and turn temperature to broil and broil for 5 minutes. When the potatoes are fork tender the Stuffed Calamari is ready to serve and eat.

Place a Green Salad onto plates, drizzle olive oil and spray half a lemon on salad. Lastly, serve the Stuffed Calamari onto the salad. BUON APPETITO!

By: Kimberly Crocker-Scardicchio

Stuffed Grilled Calamari

Spring or Summer, both grilled calamari and calamari with tomato sauce is the perfect dish to be enjoyed as appetizers, or a delightful dinner! Also try Stuffed Calamari Casserole & Salad
INGREDIENTS                                                                                                                     

Stuffing for calamari.

  • 1 pound of whole calamari (May be bought frozen, pre-cleaned. Thaw, rinse and pat dry with paper towel.)
  • 2  cups cubed bread (for stuffing)
  • 2 eggs (slightly beaten)
  • 1/2 cup milk (may need to add a little bit extra milk so that the bread crumbs are moistened)
  • 2 garlic cloves (medium)
  • 1 tablespoons parsley
  • 1/2 tsp salt

Fill each Calamari with prepared stuffing.

In a medium size bowl, beat egg with a fork, add milk and continue to beat with fork for another 20 seconds. Add bread chunks, salt, garlic and parsley. Using a fork or your hands mix all ingredients together. Open end of Calamari tube (optional, head can be left intact) and with your finders begin to stuff cylinder body of calamari 3/4  full. Set aside on a dish. Repeat with rest of calamari.

Grilled

May be placed on a warm grill slightly golden brown, turn often, calamari will cook for a total of 8 minutes .

In Sauce, Stove Top Calamari in Marinara Sauce

1/3 cup olive oil
1 small onion peeled and diced
28 ounce (700 ml)can of  Tomato Sauce (or may substitute with 1/2 bottle white wine, 375 ml)
1/2 cup water (preferably from pasta water which contains starch used for thickening)
1 tsp salt
1/4 tsp red pepper flakes
1/2 tsp oregano

240 g Fussilli Pasta (cooked) optional

In a skillet pan, over low heat, add olive oil and onion. Allow to become translucent in color, 5 minutes.  Add calamari, allow to become slightly golden turning periodically. Add tomato sauce (or white wine), salt, pepper flakes, oregano. Prop open lid on pan with wooden spoon allow to simmer in sauce for 20 minutes.

If serving over pasta, bring 6 cups of water to a boil. Add 1 Tablespoon salt and 240 g pasta. Follow directions on box for correct amount of time to cook pasta.