Calamari stuffed with bread crumbs, pine nuts, and capers Recipe
Ingredients
- 800g calamari, large, frozen, cleaned, with tentacles
- ¼ cup olive oil, divided
- 1 onion, finely chopped
- 1 garlic clove, minced
- ¾ cup homemade breadcrumbs
- 3 anchovy fillets, rinsed and chopped
- ¼ cup capers, rinsed and chpped
- ¼ cup pine nuts, coarsely chopped
- ¾ cup parsley, chopped
- 2 eggs
- Salt and pepper
- 500g crushed tomatoes
Directions
- Defrost the squid, rinse the tubes. Finely chop the tentacles and set aside for the stuffing.
- Heat 2 tablespoons of olive oil in a skillet and brown the chopped tentacles.
- Add onion and cook for 5 minutes.
- Add garlic and cook for another minute. Remove from heat and set aside.
- In a bowl, combine the breadcrumbs, anchovies, capers, pine nuts, ½ cup parsley and eggs.
- Add the tentacle mixture. Season with salt and pepper and mix well.
- Stuff the squid tubes with the mixture and seal each with a toothpick.
- Place the remaining olive oil in a skillet over medium heat. Add the stuffed squid and brown on all sides.
- Add the crushed tomatoes and bring to a boil. If too thick, add some water. Cover and simmer for 20 minutes or until tender.
- Remove the toothpicks, transfer to a serving platter and garnish with remaining parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 420g | |
| Recipe makes 4 servings | |
| Calories 496 | |
| Calories from Fat 214 | 43% |
| Total Fat 24.38g | 30% |
| Saturated Fat 3.91g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 559mg | 186% |
| Sodium 535mg | 22% |
| Potassium 971mg | 28% |
| Total Carbs 29.84g | 8% |
| Dietary Fiber 3.6g | 12% |
| Sugars 5.83g | 4% |
| Protein 39.36g | 63% |
