We're posting this in response to a request from one of our readers who needed a stuffed calamari recipe for Xmas Eve. This is Mom G's recipe which is influenced by Marcella Hazan's version from her masterpiece "The Classic Italian Cook Book". Hope it works out for you Joe!!!!
Here are some more links to Xmas Eve Feast of the Fishes Content:
Stuffed Squid or Stuffed Calamari
Serving - 6 people
6 large squid - sac should measure 4.5-5" not including tentacles
1 tablespoon olive oil
2 tablespoons finely chopped parsley
1/2 teaspoon finely garlic
1 whole egg
2.5 tablesppns freshly grated Parmesan Cheese
1.4 cup fine dry unflavored breadcrumbs
1/2 teaspoon salt
Freshly ground pepper about 6 twists of the pepper mill
(MOM G ALSO LIKES TO ADD 1/2 CUP FINELY CHOPPED MILD MUSHROOMS - NOT PORCINI!)
The Braising Liquid:
Olive oil - enough tom come 1/4" up the side of the skillet
4 whole cloves of garlic peeled
1/2 cup canned Italian tomatoes coarsely chopped with their juice
1/2 teaspoon finely chopped garlic
1/4 cup dry white wine
1. Clean and prepare the squid (you'll have to look this technique up online folks)
2. Chop the squid tentacles very fine. In a bowl mix them with the stuffing ingredients until smooth, even mixture. Should be just enough olive oil to make it slightly glossy.
3. Divide stuffing into 6 equal parts and spoon it into the squid sacs -DO NOT OVERSTUFF0 b/c squid shrinks when cooking and the sac will burst. Sew up each opening with a toothpick o two.
4. Grab a skillet and coat with olive oil that comes 1/4 " up the side of the pan. Heat the oil over medium-high heat and saute the garlic cloves until golden brown. Discard the garlic and put into the stuffed squid. Brown the squid well on all sides then add the chopped tomatoes with their juice, the chopped galric and the wine. Cover tightly and cook over low heat for 30-40 mins. The squid is done when it feels tender at the pricking of a fork.
5. Remove the squid to a cutting board and let it settle for a few mins. Cut into slices 1/2" thick. Arrange the slices on a warm serving platter so that each squid sac is recomposed. Warm up the sauce in the skillet, pour over the sliced squid, and serve immediately.