Stuffed Calamari (An Italian-American Showstopper!)
An elegant and impressive recipe for Shrimp-Stuffed Calamari, a classic dish often featured in the Italian-American Feast of the Seven Fishes on Christmas Eve. This multi-component meal involves tender calamari bodies that are filled with a savory stuffing made from diced shrimp, calamari tentacles, breadcrumbs, and Parmesan cheese. The stuffed calamari are first seared until golden, then slow-simmered in a rich, from-scratch tomato and white wine sauce. The dish is served on a bed of creamy, cheesy polenta.
Ingredients
- For the Stuffed Calamari:
- 18 (4-inch) calamari (about 2 pounds), cleaned, with tentacles separated
- 1/2 pound medium shrimp, peeled and deveined
- 1 large egg
- 1/4 cup sourdough breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/3 cup chopped fresh basil
- Grated zest and juice of 1 lemon
- 2 anchovy fillets, rinsed and chopped
- 3 cloves garlic, minced
- 6 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- For the Sauce:
- 6 cloves garlic, thinly sliced
- 1/4 teaspoon red pepper flakes
- 1/4 cup dry white wine
- 1 (28-ounce) can plum tomatoes
- 2 or 3 stalks fresh basil, plus chopped leaves for garnish
- For the Polenta:
- 2 tablespoons extra-virgin olive oil
- 1 bay leaf
- 1 cup yellow polenta
- 2 tablespoons unsalted butter, at room temperature
- 3/4 cup grated Parmesan cheese, plus more for garnish
Instructions
- Prepare the Stuffing: Dice the calamari tentacles and the shrimp. In a large bowl, beat the egg, then add the diced seafood, breadcrumbs, cheese, parsley, basil, lemon zest and juice, anchovies, and minced garlic. Add 3 tablespoons of olive oil, 3/4 teaspoon of salt, and pepper. Mix until combined.
- Stuff and Sear the Calamari: Stuff each calamari body about two-thirds full with the shrimp mixture and secure the opening with a toothpick. Heat the remaining 3 tablespoons of olive oil in a wide pot over medium-high heat. Sear the stuffed calamari in batches for 8 to 10 minutes, until browned on both sides. Transfer to a plate.
- Make the Sauce and Simmer: Lower the heat, add the sliced garlic and red pepper flakes to the same pot, and cook for 1-2 minutes. Deglaze the pot with the white wine, scraping up any browned bits. Crush the tomatoes into the pot with their juices. Add 1 cup of water, 3/4 teaspoon of salt, and the basil stalks.
- Arrange the seared calamari in a single layer in the sauce. Bring to a simmer, cover, and cook for about 40 minutes until tender. Uncover and cook for 10-15 more minutes until the sauce thickens.
- Make the Polenta: While the calamari simmers, bring 4 1/2 cups of salted water with olive oil and a bay leaf to a boil. Whisk in the polenta in a slow stream. Reduce the heat and cook at a bare simmer, stirring frequently, for about 25 minutes, until thick. Remove from the heat and stir in the butter and cheese.
- Serve: Divide the polenta among shallow bowls. Remove the toothpicks from the calamari and place them on top of the polenta. Spoon the sauce over the dish and garnish with chopped basil and more Parmesan.
Notes
- This is a showstopper main course that is perfect for a special occasion like Christmas Eve’s Feast of the Seven Fishes.
- It is a multi-component recipe, so it’s helpful to read through all the steps before starting. The polenta can be made while the calamari is simmering in the sauce.
- Do not overfill the calamari, as the stuffing will expand during cooking. Securing the opening with a toothpick is a key step to keep the filling inside.
- The constant stirring of the polenta is crucial for a creamy, lump-free result.
Find it online: https://www.eatswithsoul.com/stuffed-calamari/