Calamari Stuffed with Prawns and Parsley
serves 4-6This dish is commonly known as Calamari Ripieni, which translates as stuffed. I first had this in Sicily, it was stuffed with couscous and served in a rich tomato sauce, my version is lighter and has less ingredients. It really is worth trying!!!!!!
Ingredients
6 medium calamari tubes
200g uncooked prawns, cut finely
6 cloves garlic crushed
2 teas lemon zest
100g fresh bread crumbs
3 tbs chopped parsley
1 egg lightly beaten
3 tbs olive oil
1 cup white wine
1/2 teas salt and pepper
Method
Combine the prawns, parsley, breadcrumbs, garlic, lemon zest, 1tbs olive oil, egg and salt and pepper in a bowl mix well. If the mixture is dry add a tbs of lemon juice.
Stuff the calamari with the filling, using a teaspoon to push the filling down to the bottom. Do not overfill, you need to secure the tops without the filling squeezing out.
Seal the tops with a toothpick.
Heat 2 tbs of oil in a pan that can be transferred into an oven. Alternatively use a fry pan then transfer to an oven proof dish.
Fry the calamari for 1 minute each side.
Add the wine and simmer for 2 minutes.
Add 1 cup of water and transfer to a moderate oven for 30 minutes, turn the calamari a couple of times .
Remove the calamari and cut into 1cm rings, pour the cooking sauce over the top.
You may need to reduce the sauce for 5 minutes , if so cover the calamari with foil to keep warm.
