Steamed Stuffed Squid or Calamari, recipe for Thermomix.
Today I offer you my recipe for squid and calamari, cooked in the Varoma.
The basic recipe is the traditional one passed down by my grandmother, referring to the stuffing, but the cooking method she used was not very light, as she made them in sauce. (See traditional recipe).
Served with cherry tomatoes.
The dish can be considered complete, as it has carbohydrates, fats, proteins, and the vitamins from the tomatoes.

thought for you:

Difficulty: Easy
Cost: Cheap
Portions: 4
Cooking methods: Cooking with Kitchen Robot
Cuisine: Italian
Seasonality: All Seasons

506.03 Kcal

calories per serving

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Energy 506.03 (Kcal)
Carbohydrates 35.95 (g) of which sugars 10.61 (g)
Proteins 30.27 (g)
Fat 21.74 (g) of which saturated 8.29 (g)of which unsaturated 4.30 (g)
Fibers 3.19 (g)
Sodium 1,256.16 (mg)

Indicative values for a portion of 300 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

Do the shopping

1.10 lbs squid (or calamari, cleaned and weighed)
1.06 oz Pecorino Romano
1 clove garlic
1.41 oz onion
1.41 oz white wine (sweet)
2.11 tbsps extra virgin olive oil
1 tbsp capers in salt (previously desalinated)
2 tbsps green olives in brine
3 sprigs parsley
5.29 oz breadcrumbs (from stale bread)
3.53 oz provola
g water (plus as needed)
1 tbsp roast seasoning (for fish)
2 leaves bay leaf
17.64 oz water
10.58 oz cherry tomatoes

Tools

what we need to prepare the

Cutting Board
Knife
Bowl
Toothpicks

Preparation: Steamed Stuffed Squid or Calamari

to prepare the

Clean the squid and separate the tentacles.
I prefer to leave the skin because it makes them tastier, but do what you prefer.
Cut the tentacles into very small pieces.
Put the Pecorino Romano in the bowl and grate: 5 sec./speed 10. Transfer to a small bowl and set aside.
Chop the parsley 5 sec./speed 8, collect with the spatula and set aside.
Without washing the bowl:
Put the onion in the bowl, chop: 5 sec./speed 8. Gather at the bottom with the spatula.
Add the extra virgin olive oil and sauté: 3 min./248°F/speed 1
Add the squid tentacles and sauté: 3 min./248°F/speed 1 with the basket on top
Deglaze with white wine without measuring cup, for 2 min. at 230°F speed 2.
Add the capers, pitted olives, and parsley, chop: 5 sec./speed 5.
Add the breadcrumbs, 2 tablespoons of water, salt, pepper, grated Pecorino Romano, mix: 20 sec./speed 4.
Transfer to a bowl, add enough water to create a meatball-like consistency
Fill the squid or calamari pockets, placing a slice of provola between each mound
and another of stuffing until ¾ full, then close with a toothpick.
Arrange the stuffed calamari and cherry tomatoes between the Varoma bowl and tray and cover with the lid.
Put 500 g of water in the bowl, and the bay leaves, position the Varoma, and cook: 25 min./Varoma/speed 2.
Carefully remove the Varoma, and as soon as they are lukewarm, you can slice them, or if you prefer, you can serve them whole.
Here are the Steamed Stuffed Squid or Calamari prepared with my Thermomix