Back to:  Recipe HomeFish/Seafood Recipes Printable View
Stuffed Calamari
in Tomato Sauce
Makes 6-8 Servings
*2-4 pounds calamari (squid)
*1/3 cup olive oil
*4 cloves garlic, minced
*2 large cans of tomato sauce
*2 anchovy fillets, rinsed and minced
*Pinch of sugar
*Salt and pepper
*Hot pepper flakes
*Fresh parsley
*Fresh basil
*2 15-ounce cans of bread crumbs
*1 head of garlic, minced
*1 cup of water or milk
*1 egg
*Fresh grated Parmesan and/or romano cheese
*Chopped up portions of the various seafood you will be serving (including the squid themselves.)
1We purchase our calamari frozen. Thaw them under cool water, removing the weird plastic-like pieces that you'll find in the body cavity. Remove the tentacles (they will be used - we boil and marinate some, fry some without breading and others with), leaving only the body cavity.
2To prepare the sauce, heat the olive oil, add garlic (but do not burn) and tomato sauce. Rinse and mince the anchovies and add to the sauce. Add a pinch of sugar. Then add salt and pepper and hot pepper flakes - this is a "feel" thing. Don't go crazy at first - after the sauce has cooked, you can always add more to taste.
3Lower heat and simmer at least an hour, stirring occasionally to make sure it doesn't burn. Chop up the fresh herbs and add at the end of cooking (they'll lose flavor if added too soon).
4To prepare the stuffing, in a large bowl, add two 15-ounce cans of bread crumbs (or four cups of fresh), one head of minced garlic, a cup of water or milk and an egg. Add as much cheese as you'd like, and copious quantities of the chopped fish and squid. Mix by hand until you get a moist mixture, one that will stick together of its own accord (which means you can add water, milk, whatever until you achieve the consistency of, say, a meatball).
5Now it's time to stuff the calamari. We use those disposable aluminum trays from the super market, but you could also use a casserole dish.
6Cover the bottom with olive oil. Stuff the calamari - tight but not too tight, as the mixture will expand. Lay the stuffed calamari in the tray in rows (feel free to do more than one layer). Drizzle olive oil and cheese over the calamari, then add more basil to the sauce and pour the sauce over the entire thing.
7Cover with foil and a lid and then put in an oven that has been pre-heated to 450F degrees. Cook for an hour (more of that exact science stuff).
Robert Tinnell and Shannon Colaianni Tinnell, Authors, Feast of the Seven Fishes: The Collected Comic Strip & Italian Family Holiday Cookbook