Baked stuffed calamari with roasted cherry tomatoes
Vincenzo's Plate · ♥ 825 likes · 27.6K views · 12 min video
Read about squid in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 4 whole calamari
- 150 g homemade bread crumbs
- panko
- 30 g grated pecorino
- capers
- chopped parsley
- 2 whole lemons
- 1 cloves garlic clove
- 200 g juicy cherry tomatoes
- basil
- 1 cloves unpeeled garlic clove
Wash the calamari in cold water and remove the clear quill if the fish shop has not; check for missed pieces.
Chop the tentacles a little larger than breadcrumbs and put them in a bowl with lemon zest, the juice of half a lemon and a little salt to marinate.
- pepper
- 3 tbsp extra virgin olive oil
Mix the breadcrumbs, pecorino, parsley and pepper by hand; add the zest of a lemon and the juice of three lemon halves, crushed garlic, capers and about three tablespoons of olive oil, and mix with a spoon.
- 2 tbsp extra virgin olive oil
Mix in the marinated tentacles; add about two more tablespoons of oil until the filling feels moist, mixing by hand.
Getting the filling moist
Fill each calamari only one third full with a spoon, pressing the filling down compactly with a finger, or it will burst in cooking.
Filling only one third
Seal the opening with one toothpick per calamari and lay them in a 9 by 13 tray lined with baking paper, alternating direction.
- extra virgin olive oil
Drizzle olive oil over each calamari and sprinkle with panko so the top turns crunchy.
- 3 tbsp extra virgin olive oil
Halve the cherry tomatoes straight into the tray, add the unpeeled garlic clove, about three tablespoons of olive oil, a little salt and pepper.
Bake at 180 degrees Celsius; said as 40 minutes twice ('40 minutes, for zero... It's been 40 minutes'), then 'it's been 30 minutes'.
Rest the calamari on a chopping board; remove the garlic, crush the roasted tomatoes into their juice, add a little more oil and fresh basil.
Slice, plate on a bed of tomatoes, spoon the tomato juice over each and garnish with basil.