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Baked Squid And Scallops - {Calamari E Cappesante Al Forno} Recipe - Cooking Index

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Baked Squid And Scallops - {Calamari E Cappesante Al Forno}

Here is a recipe I particularly love when fresh squid are available, although frozen squid may be used. Actually, there are two types of squid: Calamari and totani. The calamaro is more tender then the totani. I use very small calamari for grilling and in seafood salads. Larger ones are stuffed and baked, or simmered in tomato sauce. For this recipe, use 5- or 6-inch-long calamari.

Cuisine: Italian
Type: Fish
Courses: Main Course
Serves: 4 people

Recipe Ingredients

4   Fresh or frozen squid - (abt 6" long)
1/2 cup 118mlOlive oil
1 cup 93g / 3.3ozGarlic clove - peeled and minced (large)
1 cup 62g / 2.2ozOnion - peeled and minced (medium)
1/4 lb 113g / 4ozBay scallops
1 teaspoon 5mlFine sea salt
1 teaspoon 5mlCapers in brine - drained
1/2 cup 73g / 2.6ozToasted bread crumbs
2   Plum tomatoes - peeled, seeded, and diced
1/4 cup 59mlDry white wine
  Freshly-ground black pepper - to taste

Recipe Instructions

Clean the squid by pulling the head away from the body, removing the pen (plasticlike bone). Cut the tentacles below the eyes and save. Rinse the squid body clean and pull off the outer purple skin and discard. Drain the squid on paper towels and set aside. Rinse the tentacles, dice them, and set aside.

In a large skillet, heat 1/4 cup of the olive oil. Add the garlic, onion, and tentacles and saute the mixture for about 4 minutes. Add the scallops and continue sauteing for 3 minutes.

Transfer the mixture to a bowl; add the sea salt, capers, and bread crumbs and mix well. Divide the mixture and stuff into each squid body. Close the openings with a toothpick and set aside.

Heat the remaining 1/4 cup olive oil in a large skillet, add the stuffed squid, and brown slowly over low heat for 5 minutes. Raise the heat to medium, add the tomatoes and wine, and cook for 2 minutes.

Cover the skillet, lower the heat, and simmer for 15 to 20 minutes, or until the squid are easily pierced with a knife. Serve immediately with some of the pan juices poured over the top.

Source:
"Ciao Italia at http://www.ciaoitalia.com"

Rating

Average rating:

9.1 (10 votes)

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