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Calamari Ripieni
Ingredients
600 g small squidTomato Sauce
800 g tin chopped tomatoes
100 ml red wine
2 Tb chopped flat-leaf (Italian) parsley
pinch sugar
Filling
100 ml olive oil
1 small onion, finely chopped
1 small fennel bulb, finely chopped
2 garlic cloves, crushed
75 g risotto rice
large pinch saffron threads
1/2 large red chilli, chopped
150 ml white wine
2 Tb chopped flat-leaf (Italian) parsley
Instructions
Prepare squid- Pull head, tentacles and innards out of bodies
- Cut heads off below eyes, leaving tentacles
- rinse bodies, make sure to remove quill
- Finely chop tentacles and set aside with squid bodies.
- put tomatoes, wine, parsley and sugar in saucepan.
- season, simmer until some liquid has evaporated.
- heal oil, add onion, fennel, garlic and cook gently for 10 min or until soft
- add rice, saffron, chilli and chopped tentacles. Cook for a few minutes, stirring until tentacles are opaque
- season, add wine and 6tb of the tomato sauce.
- cook, stirring frequently until tomato and wine have reducied into the rice.
- add 150ml of water and continue cooking until rice is tender and all liquid absorbed. Add parsley and cool.
- stuff squid with filling. Do not overfill.
- Close the tops of the sacs with toothpicks.
- put remaining tomato sauce in saucepan with 200ml of water.
- Cook for 2 min, add stuffed squids, cover and simmer gently fo 30-45 min until soft and tender.
- Don't stir too much or the filling may fall out - try shaking pan to prevent sauce from sticking.
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