Calamari Ripieni recipe (Seafood)
Separate the tubes and the tentacles of the calamari. Reserve the tubes but chop the tentacles and reserve. Check the crabmeat for any shells. Reserve the clean crab meat.
In a large skillet heat the olive oil. Saute the shallots and garlic until soft but not brown, add the chopped tentacles and cook. Remove from heat and allow to cool. Add the crabmeat, breadcrumbs, parsley, salt and pepper. Taste this mixture, now for the seasoning, add the egg and mix well.
Press enough stuffing into each tube to fill 1 inch from the opening. During the cooking, the calamari will shrink - if there is too much stuffing they will burst. Secure the opening with a large toothpick. The calamari can now be grilled and served with fresh lemon wedges.
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