Stuffed calamari with cherry tomatoes are tender and delicious. How good are Calamari. The squid is a low-calorie mollusk, making it ideal also in a low-calorie diet. They are low in fat and contain sodium, potassium, and phosphorus. Many more reasons to consume them often and prepare them in many delicious recipes. The recipe I want to tell you today is that of Stuffed Calamari with a bread crumb filling, cherry tomatoes, and capers. The classic filling that my mom always prepared. The secret to having very tender calamari is a brief cooking time. If you cook them too long, they can become rubbery. So, the longest part of this preparation is only cleaning the calamari, an operation you can also do in advance or have your fishmonger help you with. Let’s run to the kitchen and prepare some delicious Stuffed Calamari in a pan
AND DON’T MISS THESE RECIPES:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4People
- Cooking methods: Stove
- Cuisine: Italian
- Energy 186.42 (Kcal)
- Carbohydrates 18.79 (g) of which sugars 6.35 (g)
- Proteins 15.89 (g)
- Fat 5.31 (g) of which saturated 1.43 (g)of which unsaturated 1.49 (g)
- Fibers 1.48 (g)
- Sodium 477.94 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 8 calamari
- 1 cup bread crumbs
- 2 cloves garlic
- 9 oz cherry tomatoes
- 1 tbsp capers
- to taste extra virgin olive oil
- 1 bunch parsley
- to taste salt
How to prepare Stuffed Calamari in a pan
Wash the calamari under running water, then detach the head, remove the transparent cartilage pen found in the mantle. Extract the insides from the mantle and remove the skin under running water. If using the tentacles, remove the beak located in the center of the tentacles and then the two eyes. Wash them well and let them drain.
Prepare the filling. Crumble the bread crumbs in a bowl, add the chopped parsley, capers, one finely chopped garlic clove, and 3 tablespoons of extra virgin olive oil. Also add 3.5 ounces of cherry tomatoes cut into small pieces. Mix well. If you like the idea, you can add the tentacles cut into small pieces into the filling.
Using a teaspoon, gently fill the calamari with the mixture. Do not overfill because they shrink during cooking, and if they are too full, they might break. Close them with a wooden toothpick. Pour 2-3 tablespoons of extra virgin olive oil and a garlic clove into a saucepan. Add the stuffed calamari and let them brown for a minute over medium heat.
Turn them over and let them brown on the other side as well. Add the cherry tomatoes cut into small pieces and adjust the salt. Cover the saucepan, lower the heat, and let it cook for 7-8 minutes. Finally, add chopped parsley.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
If there are any calamari left over, store them in a container in the fridge for 1-2 days
Don’t miss also the recipe for Lemon Salmon
