Description
A delicious and elegant dish featuring tender squid stuffed with a flavorful shrimp mixture, simmered in a rich tomato sauce and finished with crispy fried tentacles. Perfect for a dinner win that impresses with a blend of seafood and Italian-inspired flavors.
Ingredients
Scale
Sauce
- 2 tablespoons Olive Oil
- 1 medium Onion, diced
- 3 cloves Garlic, minced
- 1 can Tomatoes
- 2 tablespoons Tomato Paste
- 1 teaspoon Oregano
- 1 tablespoon Basil
- 1/2 teaspoon Pepper Flakes
- Salt and Pepper, to taste
- 1/2 cup Wine
Stuffing
- 1 pound Shrimp
- 1 large Egg, beaten
- 1 cup Bread Crumbs
Main
- 4 Squid (calamari), cleaned
- 1 cup Drake’s Batter Mix (for coating tentacles)
- Oil for frying
Garnish
- Parsley, chopped, to taste
Instructions
- Prepare the Tomato Sauce: Heat olive oil in a saucepan over medium heat. Add diced onion and minced garlic, cooking until light brown and fragrant, about 5 minutes. Stir in canned tomatoes, tomato paste, oregano, basil, pepper flakes, salt, and pepper. Bring to a boil before reducing heat and simmering for 10 minutes.
- Make Shrimp Stuffing: In a food processor, puree the shrimp until smooth. Transfer to a mixing bowl and stir in sautéed onion and garlic from the sauce base, beaten egg, and breadcrumbs until well combined.
- Stuff the Squid: Carefully fill each squid with the shrimp stuffing, leaving about an inch space to prevent bursting. Secure the opening with a toothpick.
- Brown the Stuffed Squid: Dust the stuffed squid in Drake’s batter mix. Heat oil in a pan over medium-high heat and brown the squid for 2-3 minutes on each side until golden brown.
- Simmer in Tomato Sauce: Transfer the stuffed squid and any remaining tentacles into the simmering tomato sauce. Cover and cook for 20 minutes.
- Fry Tentacles for Garnish: In the last 10 minutes of cooking, fry the remaining tentacles coated in batter for a crunchy garnish.
- Serve: Arrange the squid on a serving platter, spoon the rich tomato sauce over the top, garnish with crispy fried tentacles and chopped parsley, and serve hot.
Notes
- Leave about an inch of space when stuffing the squid to avoid bursting during cooking.
- Using fresh parsley adds brightness and freshness to the dish.
- The shrimp stuffing can be prepared in advance and refrigerated before stuffing the squid.
- Ensure oil temperature is hot enough to brown squid quickly without overcooking.
- The wine enhances the depth of the tomato sauce but can be omitted or replaced with seafood stock for a non-alcoholic option.
