How to store leftover stuffed calamari?

Name: Italian Stuffed Calamari Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian
Ingredients: 2 pounds calamari (about 10-12 tubes); 2 tablespoons extra virgin olive oil; 6 garlic cloves, minced; About 3/4 cup calamari tentacles, diced; 2 cups fresh breadcrumbs; 1/2 cup parmesan cheese; 2 tablespoons flat leaf parsley, diced; 2 tablespoons fresh basil, diced; 1 large egg; 1 teaspoon lemon zest; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/4 teaspoon red pepper flakes; 2 tablespoons extra virgin olive oil; 6 cloves garlic, sliced; Pinch red pepper flakes; 1/2 cup white wine; 32 ounces tomato puree; 2 tablespoons butter; 4-6 fresh basil leaves, optional; Salt, to taste; 3 cups polenta, cooked

Italian Stuffed Calamari Recipe

Description

The perfect recipe for the holidays, special occasions or Sunday Supper with the whole family. This stuffed calamari recipe will be a new favorite!

Ingredients

Scale

2 pounds calamari (about 10-12 tubes)

For the filling:

2 tablespoons extra virgin olive oil

6 garlic cloves, minced

About 3/4 cup calamari tentacles, diced

2 cups fresh breadcrumbs

1/2 cup parmesan cheese

2 tablespoons flat leaf parsley, diced

2 tablespoons fresh basil, diced

1 large egg

1 teaspoon lemon zest

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon red pepper flakes

For the sauce:

2 tablespoons extra virgin olive oil

6 cloves garlic, sliced

Pinch red pepper flakes

1/2 cup white wine

32 ounces tomato puree

2 tablespoons butter

4-6 fresh basil leaves, optional

Salt, to taste

For service:

3 cups polenta, cooked

Fresh basil

Parmesan cheese

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Instructions

To begin, assemble the sauce. Heat a large skillet (not a cast iron skillet) over medium heat and add the olive oil, garlic and red pepper flakes. Sauté gently for 3-4 minutes, until garlic is fragrant and tender. Add the white wine and let it cook off for about 2 minutes, then add tomato puree and a teaspoon of coarse sea salt. Stir to combine and allow the sauce to come back up to a simmer for 8-10 minutes. Add butter and whole fresh basil leaves (if using), then taste and adjust seasoning.
While the sauce is simmering, prepare the calamari. Cut the tentacles off of each calamari tube, and dice the squid tentacles finely. Set the tubes aside.
Heat a skillet over medium heat. Add 2 tablespoons olive oil, 6 minced garlic cloves and salt, pepper and red pepper flakes. Sauté for 3-4 minutes. Add the diced calamari tentacles, and cook for about one minute.
Remove from heat and add the breadcrumbs, parmigiana, lemon zest, flat leaf parsley and basil, then stir to combine well. Once the stuffing mixture has cooled a bit, add the well beaten egg.
Fill each calamari tube up to 1/2 inch from the top opening, this will prevent your squid tubes from overflowing while they cook. Use a toothpick to thread the top closed.
Taste the red sauce for seasoning. Adjust, as needed. Then, nestle the stuffed calamari tubes into the sauce. Baste the calamari in the sauce, ensuring they are each submerged. Cover the pan and simmer on low for 35-40 minutes, or until calamari is cooked through and tender. (Note: the calamari tubes I used were in the medium-sized range. If you have large stuffed tubes, they will need longer to cook - up to 50-55 minutes.
Slice the stuffed calamari tubes and serve them over polenta and garnish with red sauce, parmesan and fresh basil.

Notes

The calamari tubes featured in these photos were in the medium-sized range. If you have large stuffed tubes, they will need longer to cook - up to 50-55 minutes.

To store leftover calamari, transfer stuffed squid to an airtight container and keep in the refrigerator for up to 48 hours. To reheat, warm gently in the red sauce over medium heat until just heated through.

Prep Time: 15
Cook Time: 45
Category: Easy Recipes
Method: Stove Top
Cuisine: Italian