Stuffed Calamari

  • 04/09/2006
  • Moderate difficulty
  • 4
  • 60 min

In search for handy recipe ideas, various fillings have been developed, characteristically Mediterranean. The simplest filling is made with bread crumbs and garlic, and the most emphasised filling includes prosciutto. However, nothing beats the original filling made with chopped calamari tentacles and olive oil.

Ingredients

  • 1 kg calamari
  • 4 garlic cloves, chopped
  • parsley, chopped
  • 2 tablespoons bread crumbs
  • salt
  • pepper
  • 1 teaspoon Vegeta Gourmet Stock Powder
  • 100 ml olive oil
  • toothpicks
  • aluminium foil

Preparation

  1. 1.
    Clean the calamari, cut of the tentacles and chop finely.
  2. 2.
    Combine the tentacles with the garlic, parsley, bread crumbs, salt, pepper and Vegeta Gourmet Stock Powder.
  3. 3.
    Using a teaspoon or a plastic bag (with one corner cut) fill each of the calamari tubes with the prepared stuffing. Secure each opening of the calamari tube with a toothpick.
  4. 4.
    Place the calamari into a wider, oven proof dish, closer together and cover with olive oil.
  5. 5.
    Cover with lid or aluminium foil and braise for about 20 minutes, turning once.

Serving

Serve the stuffed calamari with potato salad, steamed spinach or other types of salad.

Tip

To speed up the cooking time, cook the tentacles in hot oil, shortly, prior to using as filling.

Energy and nutritional values

Energy and nutritional values are calculated per one serving (i.e. for 1 person). For a dessert, energy and nutritional values have been calculated per 100 g.

Nutrient Unit of measure Amount F rda (%) M rda (%)
Energy values kcal / kJ 471 / 1.969 - -
Fat g 26,47 - -
Carbohydrates g 15,74 - -
Dietary fibre g 0,28 - -
Protein g 40,72 - -
Sodium g 1,81 0 0
Vitamin A μg 131,53 3 3
Vitamin E mg 8,76 40 40
Vitamin C mg 12,99 17 14
Niacin mg 13,08 93 65
Potassium mg 629,43 17 17
Calcium mg 95,88 10 10
Phosphorous mg 589,99 74 74

* RDA is based on daily allowances for women of 2000 kcal, and for men of 2900 kcal at the age of 25 to 50. (Source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)