Calamares Rellenos (Stuffed Squid)

Monahan's Seafood Market | Fresh Whole Fish, Fillets, Shellfish, Recipes, Catering & Lunch Counter-Ann Arbor, Michigan

serves 4 to 6

•    20-24 medium squid, with tentacles
•    5 T olive oil
•    3⁄4 cup chopped onion
•    4 cloves garlic, minced
•    3⁄4 lb. cured ham, in 2 or 3 pieces, minced
•    1⁄2 t paprika
•    3 T minced parsley
•    salt & pepper
•    4 t white wine
•    5 T bread crumbs
•    flour for dusting

Tomato Sauce
•    2 T olive oil
•    6 T chopped onion
•    2 cloves garlic, minced
•    3 T tomato paste
•    3 fresh medium tomatoes, skinned and chopped, or 6 canned plum tomatoes
•    3 T water
•    2 T minced parsley
•    salt & pepper
•    pinch sugar
•    3/4 cup dry white wine

To make the tomato sauce, heat the oil in a shallow casserole and sauté the onion and garlic until the onion is wilted.  Add  the tomatoes, tomato paste, water, parsley, salt, pepper, sugar and wine.  Cover and simmer 15 minutes.

Meanwhile, clean the squid well, leaving the mantles (bodies) in one piece.  Mince and reserve the tentacles.  In a  skillet, heat 2 T of the oil and sauté the onion and garlic until the onion is wilted.  Add the minced tentacles to the skillet along with the ham.  Cook 2 minutes, turn off the flame and add the paprika, parsley, salt, pepper, wine and bread crumbs.

Fill the squid bodies with the prepared mixture.  Dust with flour and fry in the remaining 3 T of oil, very briefly, turning once (they should not brown).  Transfer to the casserole with the tomato sauce, cover and cook in a 350° oven for 1 hour.  Serve with a salad and a medium-dry white wine.

Monahan's Seafood

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