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Braised Calamari Stuffed with Shrimp, Spinach and Herbs (Anne Burrell) Recipe

Braised Calamari Stuffed with Shrimp, Spinach and Herbs (Anne Burrell) Recipe

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Braised Calamari Stuffed with Shrimp, Spinach and Herbs (Anne Burrell)

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Ingredients:

Serving

11 clean medium calamari tubes , about 5 to 6 inches long
1/2 lb peeled, deveined medium shrimp, roughly chopped
3 cloves garlic , smashed and coarsely chopped
2 cups coarsely chopped baby spinach
2 eggs
1/2 to 3/4 cup bread crumbs
1/2 cup grated parmigiano-reggiano
1/2 bunch fresh oregano, leaves chopped
2 pinches crushed red pepper flakes
kosher salt
extra-virgin olive oil
1 large or 2 small onions, finely diced
pinch crushed red pepper flakes
kosher salt
2 cloves garlic , smashed and finely chopped
3/4 cup dry white wine
1 (28-oz) can italian plum tomatoes

Directions:

To make the calamari:
Roughly chop 3 of the calamari tubes and add to a food processor with the coarsely chopped shrimp and garlic. Pulse into a coarse paste. Remove to a large bowl and add the spinach, eggs, bread crumbs, cheese, herbs, and pinch of crushed red pepper. Season with salt and stir to combine. The mixture should be a little chunky but moist and holding together. Test the seasoning of the mix by making a mini patty, cooking it in a small pan and eating it. It should taste really good! If it doesn't it is probably missing salt. Add more salt, to taste. Divide the stuffing among the 8 remaining calamari bodies and secure closed with toothpicks.
To make the sauce:
Coat a large, wide skillet or saucepan with olive oil and add the onions and a pinch of crushed red pepper. Season with salt and put the saucepan over medium heat. Saute the onions until they are soft and aromatic, about 7 to 8 minutes. Add the garlic and cook another 2 minutes until fragrant. Stir in the wine and cook until the wine has reduced by half. Pass the tomatoes through a food mill or puree them in a food processor and add them and 1 cup of water to the pan. Season with salt, to taste, and simmer the sauce for 15 minutes.
Add the calamari to the pan and cook for 20 to 25 minutes turning them over halfway through the cooking time. Remove the calamari from the pan and remove the toothpicks. Reduce the sauce to thicken, if needed. Arrange the calamari on a serving platter and cover with the sauce before serving.
Deliciouso!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	480.74 Kcal (2013 kJ)
Calories from fat	198.1 Kcal
		% Daily Value*
Total Fat	22.01g	34%
Cholesterol	141.34mg	47%
Sodium	1023.82mg	43%
Potassium	445.36mg	9%
Total Carbs	41.15g	14%
Sugars	5.79g	23%
Dietary Fiber	4.02g	16%
Protein	21.52g	43%
Vitamin C	85.2mg	142%
Iron	2.6mg	14%
Calcium	106.9mg	11%

Amount Per 100 g
Calories	162.63 Kcal (681 kJ)
Calories from fat	67.02 Kcal
		% Daily Value*
Total Fat	7.45g	34%
Cholesterol	47.81mg	47%
Sodium	346.35mg	43%
Potassium	150.66mg	9%
Total Carbs	13.92g	14%
Sugars	1.96g	23%
Dietary Fiber	1.36g	16%
Protein	7.28g	43%
Vitamin C	28.8mg	142%
Iron	0.9mg	14%
Calcium	36.2mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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