Stuffed calamari

Stuffed calamari

Total: 55 Min. | Active: 55 Min.
Nutritional value / people: 230 kcal
, Fat: 14 g
, Carbohydrate: 8 g
, Protein: 17 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Calamari

400 g frozen calamari, defrosted

Tomato sauce

2 garlic cloves
1 tbsp olive oil
1 tin chopped tomatoes (approx. 400 g)
½ tsp salt
a little pepper

Filling

2 spring onions incl. green parts
1 tbsp olive oil
80 g rocket
1 red chilli pepper
2 slices toast bread, without crust
½ dl vegetable bouillon
2 tbsp olive oil
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How it's done

Calamari

Remove the skin from the body of the calamari and finely chop the tentacles. Rinse the calamari (inside and out) in cold water, pat dry.

Tomato sauce

Finely chop the garlic and sauté in hot olive oil, add the tomatoes, season and simmer for approx. 20 mins. Cover and keep warm.

Filling

Chop the spring onions into rings and sauté in the oil with the tentacles. Deseed and finely chop the chilli pepper, roughly chop the rocket, add everything to the pan and briefly sauté. Soften the bread in the stock, mash with a fork, add and briefly continue to sauté. Season the stuffing and allow to cool a little. Use a spoon to stuff the calamari with the mixture, ensuring they are no more than 3/4 full, flatten a little and seal with a toothpick in each. Heat the oil in the same pan, fry the calamari all over for approx. 8 mins., serve with the sauce.

Serving suggestion: Baguette.

Good to know
Tip: Replace the chilli pepper with chilli.

How-tos

Peeling garlic

Peeling garlic

Deseeding and cutting chilli peppers

Deseeding and cutting chilli peppers

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