Squid (calamari) tubes are stuffed with a mixture of ham and tomatoes, sauteed with onion and garlic, then baked in wine.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Ingredients:
- 4 squid (9 ounces each)
- 1/4 pound smoked ham
- 3 ripe tomatoes, peeled and seeded
- Salt and freshly ground white pepper
- 1 teaspoon chopped fresh parsley
- 3 Tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, chopped
- 2 sprigs fresh thyme (or 1/8 teaspoon dried)
- 1/2 cup rosé wine
Preparation:
To clean squid, remove purplish skin and separate head and tentacles from the body. Separate tentacles from the head and discard the head. Remove and discard the transparent quill from the body. Wash out the interior of the squid body.
Chop tentacles, ham, and tomatoes. Combine with salt, pepper, and parsley.
Preheat oven to 375 degrees F.
Stuff each squid with tomato mixture and skewer closed with a toothpick. Heat olive oil in a small skillet over medium heat. Reduce heat to low and add onion, garlic, and thyme. Cover and cook for about 7 minutes or until soft and golden. Spoon mixture into a shallow baking pan.
Top with the squid and pour in the wine. Bake, covered, for 30 minutes. Serve hot.
Yield: 4 servings
• How to clean squid and harvest ink
Recipe Source: The Joy of Seafood by Patrice Boely (Barron's)
Reprinted with permission.
Chop tentacles, ham, and tomatoes. Combine with salt, pepper, and parsley.
Preheat oven to 375 degrees F.
Stuff each squid with tomato mixture and skewer closed with a toothpick. Heat olive oil in a small skillet over medium heat. Reduce heat to low and add onion, garlic, and thyme. Cover and cook for about 7 minutes or until soft and golden. Spoon mixture into a shallow baking pan.
Top with the squid and pour in the wine. Bake, covered, for 30 minutes. Serve hot.
Yield: 4 servings
• How to clean squid and harvest ink
Recipe Source: The Joy of Seafood by Patrice Boely (Barron's)
Reprinted with permission.
