Stuffed Calamari

Recipe:

2 1/2 lb squid tubes and tentacles (cleaned)
1 1/2 cups bread crumbs
1 cup parsley (chopped)
1 cup pecorino (grated)
1 egg
2 tsp salt
1/2 lemon
1/2 cup white wine

For the sauce:
2 tbs EVOO
1/2 yellow onion (diced)
3 cloves garlic (minced)
28 oz can whole peeled tomatoes (crushed)
24 oz passata or puree
6 basil leaves
2 tbs capers
Salt and pepper to taste

Bring a pot of water about 3 in high to a boil with the lemon and the wine. And simmer the tubes and tentacles for 10 minutes. While the water is coming to boil and squid is cooking in a separate pan to medium heat. Add the EVOO, onion, and garlic and sauté until onion is soft. Add the tomato product and capers, season with salt and pepper to taste and let simmer. After squid simmers 10 minutes strain and cool until able to handle. Mince the tentacles and place in a bowl with the parsley, pecorino, bread crumbs, egg, and 2 tsp salt, mix thoroughly. Stuff each tube with the mixture and seal the ends with a tooth pick. Simmer in the sauce for 20 minutes or until tender when pricked with a knife.

What’s up everybody tonight we’re going to be making a stuffed calamari and we’re going to simmer it in a tomato sauce till it’s nice and tender so cheers and let’s cut now the first thing we’re going to do to ensure we get some nice tender

Calamari is boil it now I got a pot of water here it’s filled up to about here with water to that I’m going to add some salt squeeze in half a lemon just drop that right in then we’re go in with about half a cup of

Chardonay I’m going to get this over the stove and bring it to a boil next up we got to clean our calamari so I’m going to look at my tenacles here these two long ones just going to pull those off just discard those long guys not

That’s what we’re left with I’m going to go through the rest of my tentacles these look like they’re pretty cleaned up oh that’s got a little bit we go through these guys just keep cleaning them up we got all our tentacles cleaned up so now we’re going to move on to our

Tubes now what I’m looking for here is on the inside there’s sometimes you’re going to find this looks like hard plastic in there you want to get rid of that some of them have fins on them too these look like they’re already been cleaned up pretty good but if they got

Little fins coming off you want to discard those too they’re not that good to eat and you just want to check the inside of each one for that hard plastic stuff probably not going to find it in every one but you don’t want to eat it

So it is good to go through each and every one we got our tubes and our tentacles all cleaned up still waiting for that water to come to a boil so I’m going to go ahead and start my sauce now for our sauce I’m going to get my pan

Hot about medium heat add a couple tablespoons of some extra virgin olive oil we’ll go in with half of a yellow onion diced do three three cloves of garlic minced now I’m just going to let those sauté until they’re nice and soft our onion is translucent that’s looking good our

Onions are nice and soft I’m just starting to see a little bit of Browning in there so I’m going to go in with a 28 Oz can of whole tomatoes whole peeled tomatoes that I crushed by hand also a 24 oz jar of tomato pada to that I’ll add 2 tblspoon of

Capers some salt and pepper just going to let that come to a simmer while we were building the sauce our water came to a boil so I just dumped the squid in going to let that simmer for 10 minutes and then strain it and let it sit until it’s cool enough to

Handle we got our squid simmered off for 10 minutes strained and slightly cooled now I just set about a quar of my tubes and a quarter of my tentacles aside just going to set those aside for now and it’s time to make our stuffing for the stuffing I’m going to mince the remaining Tentacles we got our squid Al mened up to that we’ll add about a cup of chopped parsley as well as a cup of gred pepperino cup and A2 breadcrumbs and one Egg also going to season that with a little salt that pepperino is pretty salty so just a little salt and some pepper just give that a good mix so we got our mix made up and also that pre simmering we did to our tubes it makes them nice it stiffens

Them up a little bit it wides up the hole makes them easy to stuff and it pre- shrinks them so we know exactly how much to fill them up with so we can just go ahead stuff with they filling that is what we’re looking for set that side stuff the rest of Them all of our tubes are stuffed now it’s time to seal them up with a toothpick we got our stuffed tubes ready to go into the sauce now just going to take the tubes I’m going to leave the tentacles that I saved the way they are

The tubes going to take just slice those into Rings now we got our stuffed tubes our tubes and tentacles that are sliced and we had a little leftover stuffing left over we’re going to use that too so time to head over to the stove back over at our sauce we’re just going to go in with some basil leaves

Just going to tear them up got like five or six big basil leaves here stir those in a little okay now we can just dump in our sliced up tubes in tentacles also that stuffing we had left over throw that right in there’s more flavor okay and now we got our stuffed

Calamari that’s going to go in just get that down into the sauce we to get the sauce to a simmer and let that simmer for 20 Minutes our 20 minutes is up so let’s just go ahead and scoop one of these guys up just check it with a knife and that is going in barely pushing down at all that’s nice and tender I’m just going to pull these toothpicks up and we’ll plate it Up now we got some gorgeous stuff calamari here I hope you guys enjoyed don’t forget hit that like And subscribe also there’s written instructions with all the exact measurements in the description right below cheers I’ll see you guys next time