What’s better than the fried calamari you often order at restaurants? This stuffed version, which replaces the fattening fried batter with a stuffing bursting with superfoods. Delicious tomato, onion, garlic, and parsley add savory flavor that the calamari soaks up, providing you with a delicious zest in every bite.
Yields: 6 servings | Serving Size: 1/6 of recipe | Calories: 342 | Total Fat: 14 g | Saturated Fat: 3 g | Trans Fat: 0 g | Cholesterol: 401 mg | Sodium: 253 mg | Carbohydrates: 14 g | Dietary Fiber: 1 g | Sugars: 2 g | Protein: 30 g | SmartPoints (Freestyle): 9
- 4 big calamari/ squid
- 4 tablespoons extra virgin olive oil
- 1 clove garlic, minced
- 1 medium onion, minced
- 2 slices of bread, finely crumbled
- 4 ounces reduced sodium, nitrate-free ham, optional
- 4 tablespoons fresh parsley, finely chopped
- 1-1/4 cups white wine
- 7 ounces tomato puree
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Clean the calamari. Separate the tentacles from the bodies then finely chop the tentacles. Set aside.
- Over medium heat, in saucepan with a tablespoon of extra virgin olive oil, sautè the garlic and onions.
- When the onions turn transparent, add the ham (if using), bread and half of the parsley. Sautè for about 2 minutes then add the tentacles. Cook until the water almost evaporates.
- Add 2/3 of the white wine on medium to high heat. Continue to cook until the wine evaporates and the sauce thickens.
- Cook for another 10 minutes then turn off the heat. Let it cool.
- Fill up the calamari with the filling then close them with toothpicks.
- Leave the liquid of the filling in the saucepan.
- Over medium heat, pour the remaining oil in the saucepan. When the oil is hot, add the stuffed calamari then brown all sides.
- Pour the remaining white wine on medium to high heat then let it evaporate.
- Pour the tomato puree in the saucepan. Let it boil then simmer, covered for about 45 minutes.
- Season with salt and pepper.
- Serve the calamari with the sauce.
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