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Home » Cooking

Calamars farcits (Stuffed Calamari)

By kochtopf on Flickr

Calamari stuffed with ham and raisins in tomato sauce makes for a great tapa.


* 2 whole squid

* 4 Tbs olive oil

* 1 small onion, chopped

* 2 garlic cloves, chopped

* 2 oz Serrano ham, diced small

* 1/2 cup rice

* 2 Tbs raisins, chopped

* 2 Tbs freshly parsley, chopped

* 1/2 small egg, beaten plain flour

* 1 cup white wine

* 1 bay leaf

* Salt, paprika and black pepper

For the tomato sauce:

* 2 Tbs olive oil

* 2 garlic cloves, chopped

* 1 onion, chopped

* 7 oz can tomatoes

* salt and cayenne pepper

Cooking Time 45 Mins.
Serves 3
Vegetarian-friendly No

Make the tomato sauce. Heat the oil a flameproof casserole large enough to hold the squid. cook the onion and garlic over a gentle heat. Cook the onion and garlic over a gentle heat. Add the tomatoes and cook for 10-15 minutes. Season with salt and cayenne pepper.

To prepare the squid, use the tentacles to pull out the body. Cut off the tentacles. discarding the eyes and everthing below. Flex the bodies to pop out the spinal structure. Chop the fin flaps and rinse the bodies well.

Heat half the oil in a pan and gently fry the onion and garlic together. Add the ham and squid tentacles and stir-fry. off the heat stir in the rice, chopped raisins and parsley. Season well and add the egg to bind the ingredients.

Spoon the mixture into the squid bodies, then stich each of them shut using a small poultry skewer. Blot the bodies with a paper towel, then flour them very lightly. Heeat the remaining oil in a frying pan and fry the squid turning until coloured on all sides.

Move the squid with two spoons and arrange them in the tomato sauces. Add the wine and bay leaf. cover the casserole tightly and simmer for about 30 minutes, turning the squid over halfway through cooking if the sauce does not cover them completely.

Serve sliced into rings, surrounded by the sauce and garnished with parsley.

Wine pairing: cava, white wine, vermouth …..

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