Ingredients for Stuffed Calamari with European Rice
- 200 g Medium Grain rice
- 300 g chard, chopped
- 300 g spinach, chopped
- 50 g green onion, finely sliced
- 100 g red onion, finely chopped
- 60 g finocchio (fennel), diced
- 20 g celery, finely chopped
- 1/2 tsp sumac
- 2 lemons (Juice)
- 2 garlic cloves, minced
- 350 ml fish stock
- 150 g tomato purée
- 50 ml olive oil
- 4 calamari (250-300g each)
Cooking Instructions for making Stuffed Calamari with European Rice
1. Prepare the Calamari: Clean and wash the calamari thoroughly, then slice off the head and set aside.
2. Sauté the Filling: In a pot, heat some olive oil over medium heat. Add the finocchio, garlic, and red onion, and sauté until fragrant. Stir in the rice, 200ml of fish stock, and 100ml of tomato purée. Simmer for about 15 minutes until the rice is nearly cooked.
3. Add Greens: Mix in the chopped spinach and chard, cooking for an additional 2 minutes until wilted. Remove from heat and stir in the green onion, celery, sumac, and lemon juice.
4. Stuff the Calamari: Carefully stuff each calamari tube with the filling. Use a toothpick to seal the ends and prevent the stuffing from spilling out.
5. Bake: Pour the remaining fish stock and tomato purée over the stuffed calamari in a baking dish. Preheat the oven to 180°C (350°F) and bake for 40 minutes, or until the calamari is tender and fully cooked.
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