Calamari stuffed with bread crumbs, pine nuts, and capers
Total Steps
10
Ingredients
13
Tools Needed
1
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- 8 large squid, frozen, cleaned, with tentacles
- 1/4 cup olive oil
- 1 onion, finely chopped
- 1 clove garlic, minced
- 3/4 cup homemade breadcrumbs
- 3 fillets anchovy fillets, rinsed and chopped
- 1/4 cup capers, rinsed and chopped
- 1/4 cup pine nuts, coarsely chopped
- 3/4 cup parsley, chopped
- 2 eggs
- salt
- pepper
- 500 g crushed tomatoes
Instructions
Step 1
Defrost the squid, rinse the tubes. Finely chop the tentacles and set aside for the stuffing.
Step 2
Heat 2 tablespoons of olive oil in a skillet and brown the chopped tentacles.
Step 3
Add onion and cook for 5 minutes.
Step 4
Add garlic and cook for another minute. Remove from heat and set aside.
Step 5
In a bowl, combine the breadcrumbs, anchovies, capers, pine nuts, ½ cup parsley and eggs.
Step 6
Add the tentacle mixture. Season with salt and pepper and mix well.
Step 7
Stuff the squid tubes with the mixture and seal each with a toothpick.
Step 8
Place the remaining olive oil in a skillet over medium heat. Add the stuffed squid and brown on all sides.
Step 9
Add the crushed tomatoes and bring to a boil. If too thick, add some water. Cover and simmer for 20 minutes or until tender.
Step 10
Remove the toothpicks, transfer to a serving platter and garnish with remaining parsley.