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Stuffed Calamari
Recipe by Aldo Ortado
This delicious calamari dish is packed with flavour and will melt in your mouth.
- Steps
- Ingredients
Steps
- For the Pizzaiola Sauce, place olive oil, garlic and anchovies into a pan over low heat. Place the tomatoes and their juice into the canister of a stick blender and process until smooth. Pass through a sieve and discard the seeds.
- Once anchovies have dissolved into the oil, add the tomato puree. Remove the garlic and simmer until reduced by 1/3. Add the oregano and simmer for 20 minutes. Season with salt and pepper, to taste. Strain the sauce into a jug and set aside until required.
- For the Stuffed Calamari, place olive oil, garlic and anchovies into a frypan over low-medium heat. Cook until the anchovies have dissolved into the oil. Add the olives, capers and chopped calamari and cook until calamari just changes colour. Add 150ml wine and simmer until reduced by half. Add the bread and stir until liquid is absorbed. Remove from the heat and stir in parsley. Transfer to a bowl to cool. Stir in lemon zest, salt and pepper to taste.
- Fill the calamari tubes with the mixture and close the open ends with toothpicks or skewers.
- Heat a large frypan over medium high heat. Add 2 tbsp olive oil and 1 peeled clove garlic. Cook until browned then discard the garlic. Season the stuffed calamari and add to the pan. Cook for 30 seconds on each side then deglaze the pan with remaining white wine. Cover with a lid and cook for 1 minute. Turn the calamari and cook for 2 minutes. Remove from the pan and allow to rest before slicing to serve.
- To serve, spoon pizzaiola sauce into the centre of serving plates. Arrange calamari slices in a circle on the sauce. Spoon a little more sauce over the top and drizzle with olive oil and capers to finish.
