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Stuffed Baby Calamari Tubes In Napoli Sauce

  • 4servings
  • 45minutes

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Source: www.lifestylefood.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, H, C, P
MineralsNatrium, Fluorine, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Serves 4 people

  2. 20 baby calamari or baby sqid whole

  3. 1 finely diced white onion.

  4. 2 cloves of garlic

  5. 50 g finely chopped fenel

  6. 100 g cous cous

  7. 2 eggs

  8. 100 ml extra virgin olive oil

  9. lemon juice of 2 lemons

  10. 10 large sun ripened tomatoes or 500 g of tinned diced tomato

  11. 1 bunch fresh basil

  12. 1 red onion diced

  13. 50 g of chopped flat leaf parsley

  14. 1 small red chilli finely chopped optional

  15. 100 g of pepper pegarino cheese

  16. Sea salt

  17. Cracked black pepper

Instructions Jump to Ingredients ↑

  1. CALAMARI remove the tenticles and intestine by holding the body and gently pulling on the tenticles. cut the intestine away from the tenticles and discard the intestine and put the tenticles to one side.

  2. wash the tubes thoroughly and place in a bowl with a little olive oil, lemon juice, chgopped chilli, salt and pepper.massage the tubes until coated in and out.

  3. Leave in the fridge for 30 minutes.

  4. STUFFING Finely chop the tenticles and place in a bowl.

  5. saute" the onion, garlic in a little olive oil until translucent, add the cous cous, remainder of the lemon juice, parsley and fennel and 50 ml of hot water .

  6. Remove from heat, cover with cling wrap and leave for 5 minutes for the cous cous and flavours to develope.

  7. Lightly beat eggs and add to the cous cous to complete the stuffing.

  8. NAPOLI SAUCE Blend the tomatoes, Basil and chopped red onion and 1 clove of garlic, add salt and pepper to taste.

  9. METHOD Place the Napoli sauce in a roasting tray so it settles about 3cm deep.

  10. Stuff the Marinated Calamari about 75 % as the stuffing will expand when cooked.

  11. Distribute the calamari evenly in the tray and submerge them, sprinkly the peppered Pegarino over the whole tray.

  12. Cover with foil COOKING Pre-heat oven to 150 C Place Tray on top shelf and cook for 40 minutes.

  13. Remove Tray Turn oven up to 200 C Remove foil from Tray and Place in hot oven for 5 mins Remove from Oven, drizzle with a little olive oil and chopped parsley and black pepper.

  14. Serve 5 per person with Italian Crusty Bread.

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