Stuffed Calamari with Tomato Sauce, Polenta

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stuffed-calamari-with-tomato-sauce-polenta

Stuffed Calamari with Tomato Sauce, Polenta

Every Wednesday there is a tradition in our family – “Seafood Pasta Night.” Sometimes as an alternative I make this delicious seafood dish of Stuffed Calamari with Tomato Sauce which I serve on a bed of luscious, warm truffled polenta. If truffles aren’t your favorite, substitute with regular polenta, if short on time, use store-bought good quality Arrabbiata or Marinara sauce to go along with this dish. Calamari tubes are stuffed with sweet combination of seafood such as scallops, shrimp, and calamari which are processed to make smooth paste. Then I add cheese and seasonings to develop that slightly zesty, robust flavor and texture. It is also easier to work with the seafood in the paste form when stuffing the calamari tubes. It takes only 20 minutes to cook stuffed calamari and then, prego, enjoy this delightful dish!

Stuffed-calamari-with-tomato-sauce-polenta-ingredients

Ingredients: calamari, shrimp, sea scallops, Parmigiano-Reggiano, garlic clove, parsley, red pepper flakes, onion, Roma or wine tomatoes, sugar, polenta, olive oil or vegetable oil, salt and freshly ground black pepper.

stuffed-calamari-with-tomato-sauce-polenta-deveining-shrimp

Peel off the shrimp, then run a thin pairing knife along shrimp’s back. The black or clear “vein” will be exposed, with the tip of a knife, lift it up and discard (the “vein” is actually shrimp’s digestive tract and isn’t recommended to be consumed). Rinse the shrimp in cold water.

stuffed-calamari-with-tomato-sauce-polenta-cutting-scallops

Cut scallops in three pieces and thinly slice 2 calamari tubes.

stuffed-calamari-with-tomato-sauce-polenta-cutting-shrimp

Cut shrimp into 3 pieces as well.

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Make the stuffing: In a food processor, blend shrimp, scallops, 2 calamari and garlic into a coarse paste.

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Transfer to a bowl. Then add cheese, parsley, red pepper flakes and season with salt and pepper. Mix to combine. Kitchen tip: make a small patty and cook it in the pan for few minutes on both sides, taste and adjust the seasoning if needed.

stuffed-calamari-with-tomato-sauce-added-grated-cheese stuffed-calamari-with-tomato-sauce-added-grated-cheese

Finely grated  Parmigiano-Reggiano.

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Make stuffed calamari: Using a small spoon, start stuffing the calamari tubes until almost full and shapely.

stuffed-calamari-with-tomato-sauce-polenta-stuffing-calamari stuffed-calamari-with-tomato-sauce-polenta

Pierce and secure with the toothpick or skewer.   Kitchen tip: I like to use long skewers, they make it much easier to pierce the calamari. Break off the end piece before cooking.

stuffed-calamari-with-tomato-sauce-polenta-scoring-tomatoes

To blanched tomatoes: Using a sharp knife, cut an “X” on the bottom of each tomato, it will help to loosen the skin.

stuffed-calamari-with-tomato-sauce-polenta-blanching-tomatoes

Place them in rapidly boiling water for 1 minute, then plunge the tomatoes into an ice bath.

stuffed-calamari-with-tomato-sauce-polenta-peeling-tomatoesstuffed-calamari-with-tomato-sauce-polenta-peeled-tomatoes(4)

Let the tomatoes cool slightly, peel the skin off.

stuffed-calamari-with-tomato-sauce-polenta-diced-tomatoes

Chop the tomatoes finely.

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Make the sauce: Heat the oil in a large wide-sided skillet, add onions and sauté for 5 minutes until translucent. Add garlic and cook for 1 more minute. Then add tomatoes and sugar, season with salt and pepper and cook for 10 minutes on medium heat.

stuffed-calamari-with-tomato-sauce-polenta-add-stuffed-calamari-to-sauce

In a single layer, place stuffed calamari on top of the tomato sauce, cover with the lid and cook for 20 minutes on medium-low heat.

stuffed-calamari-with-tomato-sauce-polenta-slicing-stuffed-calamari

Slice cooked calamari on a bias.

stuffed-calamari-with-tomato-sauce-polenta-plating-calamaristuffed-calamari-with-tomato-sauce-polenta

Serve on a bed of polenta with the tomato sauce. Sprinkle with finely chopped parsley and extra serving of Parmigiano-Reggiano cheese on top.

stuffed-calamari-with-tomato-sauce-polenta

 

Bon Appétit!
Svitlana

Stuffed Calamari with Tomato Sauce, Polenta

recipe details

Serves 8

Ingredients

For the calamari

  • 10 medium calamari tubes, 2 calamari thinly sliced
  • ½ pound wild-caught shrimp, peeled and deveined
  • 4-5 sea scallops, roughly chopped
  • ¼ cup Parmigiano-Reggiano, finely grated
  • 1 garlic clove, minced
  • 3 tablespoons parsley, finely chopped
  • 1/8 teaspoon red pepper flakes or pinch of cayenne
  • Salt and freshly ground black pepper

For the tomato sauce

  • 1 medium-size white or yellow onion, chopped
  • 2 cups Roma or wine tomatoes, skinned and finely chopped
  • 1 garlic clove, minced
  • 1 tablespoon sugar
  • Olive oil
  • Sea salt and freshly ground black pepper

For the polenta

  • 1 cup polenta (with truffles)
  • 2 ½ cup water
  • Sea salt and freshly ground black pepper

Garnishing

Parsley, finely chopped

Directions

  1. Make the stuffing: Cut shrimp and scallops in three pieces. In a food processor, blend shrimp, scallops, 2 sliced calamari tubes and garlic into a coarse paste. Transfer to a bowl. Then add cheese, parsley, red pepper flakes and season with salt and pepper. Mix to combine. Kitchen tip: make a small patty and cook it in the pan for few minutes on both sides, taste and adjust the seasoning if needed.
  2. Make stuffed calamari: Using a small spoon, start stuffing the calamari tubes until almost full and shapely, leaving just 1/2 inch opening, pierce and secure with the toothpick.
  3. To blanched tomatoes: Using a sharp knife, cut an “X” on the bottom of each tomato, it will help to loosen the skin. Place them in rapidly boiling water for 1 minute, then plunge the tomatoes into an ice bath with the slotted spoon. Let them cool slightly, peel the skin off. Chop the tomatoes finely.
  4. Make the sauce: Heat the oil in a large wide-sided skillet, add onions and sauté for 5 minutes until translucent. Add garlic and cook for 1 more minute. Then add tomatoes and sugar, season with salt and pepper and cook for 10 minutes on medium heat.
  5. In a single layer, place stuffed calamari on top of the sauce, cover with the lid and cook for 20 minutes on medium-low heat.
  6. Make polenta: Meanwhile, bring the water to a boil, add polenta, bring back to a boil. Reduce the heat to low and cook for 8 minutes, stirring constantly. Season with salt and pepper.
  7. Serve calamari either sliced on the bias or intact on a bed of polenta with the tomato sauce. Sprinkle with finely chopped parsley and extra serving of Parmigiano-Reggiano cheese on top.

 

 

 

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