Calamari Ripieni (Stuffed Squid)

March 10, 2013Posted in:

Calamari Ripieni
Stuffed Squid
Serves 6

Ingredients:
2 medium potatoes
2 slices Tuscan bread, crusts removed, soaked in water and squeezed dry (about 1 cup)
1 small red onion, sliced thin
5 tablespoons extra-virgin olive oil
1 pound raw cleaned squid, a third of it tentacles
Salt and fresh ground black pepper, to taste
6 medium raw shrimp, shelled and deveined
2 tablespoons water
10 cherry tomatoes, halved
4 tablespoons white wine
Paprika, to taste
2 tablespoons chopped fresh thyme
¼ cup chopped fresh basil
1 tablespoon chopped garlic
1/8 teaspoon crushed red pepper flakes
2 cups finely chopped zucchini

Procedure:

Preheat the oven to 350 degrees. In a large bowl, toss the potatoes and onions together with 1 ½ tablespoons of the olive oil and the salt and pepper.  Place the mixture in a 9-x-11-inch baking dish and sprinkle with the water and 2 tablespoons of white wine.  Cover the pan with aluminum foil and bake for 20 minutes.

Meanwhile, place 2 tablespoons of the remaining olivfe oil in a large frying pan with the chopped thyme, garlic, and red pepper flakes.  Heat the mixture over medium until the garlic starts to color, 3 to 4 minutes.  Add the zucchini and cook for another 2 to 3 minutes, then add the remaining 2 tablespoons of white wine and let it reduce completely, about 1 minute.

Mix in the soaked bread,making sure it is well blended.  Remove the pan from the heat and season with salt and pepper.  Rinse the bodies and tentacles.  Chop the quid tentacles and the shrimp and stir them into the zucchini mixture.  Stuff the squid bodies with the mixture.

Remove the potatoes from the oven and lower the hear to 325 degrees.  Arrange th squid and cherry tomato halves on top of the potatoes and ovens.  (If you have any leftover stuffing, form in into small balls and add them to the dish.) Drizzle the remaining 1 ½ tablespoons of olive oil over tne squid and sprinkle them with the paprika.  Cover the baking dish with the aluminum foil and bake for 15 minutes. Then remove the foil and bake for another 15 minutes.  Turn the heat to broil and let the squid color slightly, about 3 minutes.  Test the potatoes to make sure they are tender.  The dish is ready.  Sprinkle with the basil and serve.