Stuffed calamari is a classical Mediterranean dish that should be on all seafood menus, from family style to elegant restaurants. Always a good solution for fish-based dinners at home.
What to know
- Calamari freschi 400 g
- Mollica tritata grossolanamente 100 g
- Uovo 1
- Grana grattugiato 50 g
- Spicchio d'aglio 1 g
- Prezzemolo 30 g
- Peperoncino fresco
- Olio e.v.o.
- Zeste di limone grattugiata
Gently pull the tentacles off, removing the guts. Pull the quill (it resembles a shard of transparent plastic) out of the sac. Rinse the sac, cleaning it from the inside and eliminating the film. Don’t forget to remove the eyes and the beak which is found in the centre of the tentacles.
Chop up the tentacles and gently cook them in a pan with 3 spoonfuls of oil, a pinch of salt, a little paprika, and a clove of garlic for 5-6 minutes.
Empty the pan and use it to toast the bread crumbs with a little oil at high flame. Turn off the flame and mix the crumbs with the tentacles; add the egg, one spoonful of Parmesan cheese, chopped parsley, and the lemon peel. Use a spoon to fill the calamari sac just above half with the mixture. Close the sac with a toothpick. Brown the stuffed calamari in the pan with 2 spoonfuls of oil for 1-2 minutes, wetting them with a glass of water or white wine; lower the flame, cover with a lid and cook for about 10 minutes. Serve as shown in the photo.