Stuffed calamari

Stuffed calamari

Punjene lignje

By
From
Dalmatia
Serves
4

Calamari are a delicacy in Croatia and this is one of the most popular dishes. For this recipe it’s very important to buy calamari and not squid or arrow squid, so you need to learn how to tell them apart, otherwise you will have a very tough and chewy meal. Calamari are tender and sweet and tangy in flavour – and they are more expensive. I find this dish very easy to make, but you have to be careful not to overcook the calamari. Cook the potatoes as per the recipe, or separately, as a side dish, and serve with a good white wine and a green salad.

Ingredients

Quantity Ingredient
1kg calamari
100 grams silverbeet, chopped
100ml extra virgin olive oil
2 tablespoons garlic, chopped
50 grams dried breadcrumbs
1kg waxy potatoes, sliced 1 cm thick, such as desiree, sebago or nicola
100ml white wine
2 tablespoons fresh flat-leaf parsley, chopped, to garnish
sea salt
freshly ground black pepper
lemon wedges, to serve

Method

  1. Clean the calamari by taking out all the intestines, the head and the tentacles. Do not remove the skin as it’s full of flavour and will give the potatoes a nice red colour.
  2. For the filling, cut the tentacles into 5 mm pieces. Wash and chop the silverbeet into roughly the same-sized pieces.
  3. Put half the olive oil in a frying pan over medium heat and sauté the garlic for a few seconds, making sure it doesn’t change colour. Add the calamari tentacles and silverbeet, season well with salt and pepper and cook for a minute or two. Sprinkle over the breadcrumbs and take the pan off the heat. Let the mixture cool to room temperature.
  4. Preheat the oven to 220°C.
  5. Stuff the calamari with the filling and close them with a toothpick or wooden skewer.
  6. Add the sliced potatoes to a baking dish, season well and coat them with almost all the remaining olive oil. Lay the calamari on top of the potatoes. Drizzle with white wine and a little olive oil, season and cover with aluminium foil. Bake for 10 minutes, take the foil off, remove the calamari and continue to cook the potatoes for another 25–30 minutes until cooked.
  7. Before serving, return the calamari to the baking dish with the potatoes and cook for another 10 minutes until golden brown. Sprinkle with parsley, if using, and serve hot with the lemon wedges on the side.
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