Stuffed Calamari (Klamari Mimlija)

Serves 2

2 calamari tubes cleaned
– 2 medium sized tomatoes diced
– 1 medium sized onion diced
– 2 tablespoons extra virgin olive oil
– 100ml dry white wine
– 1 tablespoon fresh parsley finely chopped
– 1 lemon cut into wedges
For the Stuffing:
– 2 calamari tentacles finely chopped
– 1 large onion diced
– 2 garlic cloves minced
– 2 tablespoons bread crumbs
– 100gm tuna chunks
– 2 tablespoons Parmesan cheese grated
– 1 egg lightly beaten
– 2 tablespoons fresh parsley finely chopped
– 2 tablespoons butter
– salt and pepper

Stuffing Preparation:
Sauté the onion and garlic in butter until the onion is translucent. Add the calamari tentacles and fry lightly. Mix the breadcrumbs, tuna, cheese, onion, garlic, calamari tentacles and half of the parsley. Blend in the egg and mix well to combine. Add salt and pepper to taste. Refrigerate for 30 minutes.

Fill calamari tubes with the stuffing. Secure close each calamari tube end with a toothpick. Sauté the calamari tubes in the oil in a deep pan for a few minutes till fried lightly on all sides. Remove the calamari from the pan and put aside. Sauté the onion until translucent. Add the tomatoes and sauté until tender. Add the calamari tubes and the wine. Bring to boil and then simmer for some 15 minutes so that flavours combine. Serve with jacket baked potatoes. Garnish with the chopped parsley and lemon wedges.

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