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Grilled Stuffed Calamari |
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Serves: 4 Print this Recipe(Calamari Ripieni) Category: Calamari, Octopus, and Conch Calamari are perfect for stuffing, but buy large calamari or the job will be tedious. Do not fill the body cavities more than half full. They shrink considerably as they cook, so the filling can burst out if they are overstuffed. This recipe is from Puglia in southern Italy. 8 to 12 large squid (calamari), about 6 to 8 inches long, cleaned 1 cup plain dry bread crumbs 1/4 cup olive oil 2 tablespoons grated Pecorino Romano cheese or Parmigiano-Reggiano 1 clove garlic, finely chopped 1 tablespoon chopped fresh flat-leaf parsley Salt and freshly ground black pepper 1 lemon, cut into wedges 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. 2 Stir together the bread crumbs, oil, cheese, garlic, parsley, and salt and pepper to taste. Set aside 1/4 cup of the mixture. Stuff the rest of the mixture loosely into the calamari, filling them only halfway. Tuck the tentacles into the body sac and secure them with wooden picks. Roll the calamari in the remaining bread crumb mixture. 3 Place a barbecue grill or broiler rack about 5 inches from the heat source. Preheat the grill or broiler. 4 Grill or broil the calamari until the bodies are opaque and lightly browned, about 2 minutes per side. Transfer to a platter and serve hot with lemon wedges. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Grilled Stuffed Calamari comes from the Cook'n in Italy collection. Click here to order this CD or download this brand-name recipe set right now! Sea Bass with Mushrooms Turbot Fillets with Olive Paste and Tomatoes Broiled Cod Fish in "Crazy Water" Bluefish with Lemon and Mint Fillets with Tomato and Balsamic Vinegar Stuffed Sole Sole Rolls with Basil and Almonds Marinated Tuna, Sicilian Style Skewered Tuna with Orange Grilled Tuna and Peppers, Molise Style Grilled Tuna with Lemon and Oregano Crusty Broiled Tuna Steaks Seared Tuna with Arugula Pesto Tuna and Cannellini Bean Stew Sicilian Swordfish with Onions Swordfish with Artichokes and Onions Swordfish, Messina Style Swordfish Rolls Roasted Turbot with Vegetables Pan-Fried Sea Bass with Garlicky Greens Scrod with Spicy Tomato Sauce Salmon Carpaccio Salmon Steaks with Juniper Berries and Red Onions Salmon with Spring Vegetables Fish Steaks in Green Sauce Halibut Baked in Paper Baked Fish with Olives and Potatoes Citrus Red Snapper Fish in a Salt Crust Roasted Fish in White Wine and Lemon Trout with Prosciutto and Sage Baked Sardines with Rosemary Sardines, Venetian Style Stuffed Sardines, Sicilian Style Grilled Sardines Salted and Dried Fish Fried Salt Cod Salt Cod, Pizza Style Salt Cod with Potatoes Shrimp and Beans Shrimp in Garlic Sauce Shrimp with Tomatoes, Capers, and Lemon Shrimp in Anchovy Sauce Fried Shrimp Batter-Fried Shrimp and Calamari Grilled Shrimp Skewers Brother Devil Lobster Baked Stuffed Lobster Scallops with Garlic and Parsley Grilled Scallops and Shrimp Clams and Mussels Posillipo Baked Stuffed Clams Mussels with Black Pepper Mussels with Garlic and White Wine Sardinian Mussels with Saffron Fried Calamari Venetian-Style Calamari Calamari with Artichokes and White Wine Grilled Stuffed Calamari Calamari Stuffed with Olives and Capers Stuffed Calamari, Roman Style Mauro’s Grilled Octopus with Fennel and Orange Tomato-Braised Octopus Conch Salad Conch in Hot Sauce Seafood Couscous Mixed Fish Fry Molise-Style Fish Stew * Fish and Shellfish |
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