Calamari Stuffed with Shrimp

Calamari Stuffed with Shrimp



4 large squid, cleaned

11 oz (300 grams) cooked shrimp, peeled and chopped

2 egg yolks, lightly beaten

1 potato, unpeeled
4 tablespoons extra virgin olive oil
1 garlic clove
4 tablespoons double cream
8 fl oz (250 ml) tomato passata
1 fresh flat-leaf parsley sprig, chopped
Salt and pepper


Cook the potato in salted, boiling water for 20-30 minutes until tender.

Drain, peel and mash with a potato masher.

Cook the calamari tentacles in salted, boiling water for about 3-4 minutes, then drain and chop.

Mix together the mashed potato, egg yolks, tentacles and shrimp in a bowl.

Season with salt and pepper to taste.

Spoon the mixture into the body sacs of the calamari, being careful not to overfill them.

Secure with toothpicks.

Heat the olive oil in a large frying pan.

Add the garlic and cook for a few minutes until browned.

Remove and discard the garlic.

Add the squid to the pan and cook over a low heat for about 28-30 minutes.

Stir the cream into the tomato passata.

Sprinkle with the parsley and pour the mixture over the calamari.

Heat through briefly, then serve. Serves 4.

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