Squid has a
very mild, slightly sweet taste, and its texture benefits from one of two
cooking methods: hot and fast or low and slow. The quick-cooking method is
typically best for squid bodies cut into rings, but stuffed, whole bodies
tenderize better with a lower-temperature braise.
Here, I
made a simple filling of earthy crimini mushrooms and sweet, creamy mascarpone
cheese, and topped the stuffed calamari with a simple tomato sauce and parmesan
cheese. The ingredients are few but the taste won’t disappoint.
Makes 5 small stuffed calamari
Ingredients
For the Tomato Sauce
- 1 tbsp
olive oil
- 1 shallot,
finely chopped
- 1 garlic
clove, finely chopped
- 3/4 cup
crushed tomatoes (from a 28-oz can)
- 1/4 cup dry white wine
- 1 tsp balsamic
vinegar
- 1/2 tsp
white sugar
- sea salt
- freshly
ground black pepper
For the Calamari
- 2 tsp plus
1 tbsp unsalted butter, divided
- 5 oz
crimini mushrooms, finely chopped
- sea salt
- freshly
ground black pepper
- 5 oz
mascarpone cheese
- 2 tbsp
chopped flat-leaf parsley
- 5 medium
cleaned squid bodies (tubes)
- olive oil,
for oiling dish
- 1/3 cup
shredded or coarsely grated parmesan cheese
- 1 cup
cooked orzo
|
Filling Ingredients |
|
Cleaned Squid Tubes |
Preparation
For the Tomato Sauce
- Heat a
saucepan over medium heat and add the olive oil. Add the shallot and garlic and
cook 3 minutes, stirring frequently.
- Add the
crushed tomatoes, white wine, vinegar, and sugar and season with salt and
pepper. Reduce the heat to low and cook slowly until thickened, 10-12 minutes.
Remove from the heat.
|
Tomato Sauce Beginning to Cook |
|
Easy Tomato Sauce |
For the Calamari
- Preheat the
oven to 325° F.
- Heat a
skillet over medium heat and add 2 teaspoons of butter. Add the chopped
mushrooms and season with salt and pepper. Cook until tender and the
liquid is absorbed, 10-12 minutes. Remove from the heat and cool 10 minutes.
|
Mushrooms Beginning to Cook |
|
Cooked Mushrooms |
- Place the
mushrooms in a bowl and add the mascarpone and parsley. Stir well to combine.
- Stuff the
squid bodies loosely with the mushroom-cheese mixture (about 3 tablespoons per
body; over-stuffing can cause the flesh to break).
|
Filling for the Calamari |
|
Stuffed Calamari |
- Heat a
large, nonstick skillet over medium-high heat and add 1 tablespoon of butter.
When the butter sizzles, add the calamari and cook until beginning to brown,
8-9 minutes, turning on all sides. (Note: The mascarpone will begin to ooze out of the tubes. That’s okay—it makes great
pan juices.)
|
Calamari Beginning to Cook |
|
Browned Calamari with Pan Juices |
- Remove the calamari
to a lightly oiled baking dish, along with about 3 tablespoons of the pan
juices, and pour the tomato sauce on top. Scatter parmesan over the sauce.
- Bake
uncovered until the sauce is bubbly and the calamari is cooked through, 20
minutes.
|
Calamari with Pan Juices |
|
Baked Calamari |
To serve, divide the orzo between 2 plates and place
2 or 3 calamari on top. Spoon sauce from the baking dish over the orzo and serve
right away.
No comments:
Post a Comment