Stuffed Calamari by @lesgourmandisesdeloubna

1h

6 servings

🦑

6

Calamari

🦐

200 g

Raw shrimp

🍚

100 g

Pre-cooked rice

🌿

2 tbsp

Parsley

🌿

2 tbsp

Coriander

🍅

2 tbsp

Tomato paste

🍋

0.5

Lemon zest

🍋

0.5

Lemon juice

🧄

5 cloves

Garlic

🌶️

Paprika

🧂

Salt

⚫

Pepper

🫒

2 tbsp

Olive oil

🍅

400 g

Tomato puree

🌿

1

Bay leaf

🫒

Olives

  1. Step
    • Calamari

    Separate the calamari heads from the tentacles; the calamari are well cleaned.

  2. Chop
    • Calamari
    • Raw shrimp

    Chop the tentacles into very small pieces and also chop the raw shrimp.

  3. Mix
    • Calamari
    • Raw shrimp
    • Parsley

    Prepare the filling: mix the chopped tentacles and shrimp with parsley, coriander, pre-cooked rice, salt, pepper, paprika, tomato paste, lemon zest and juice, grated garlic and olive oil.

  4. Stuff
    • Calamari

    Stuff the calamari three-quarters full with this filling, leaving a little space at the end to close them with a toothpick.

  5. Sauté
    • Garlic
    • Tomato paste
    • Olive oil

    In a large pan, sauté the garlic and a bit of tomato paste in olive oil.

  6. Add
    • Tomato puree
    • Parsley
    • Salt

    Add the tomato puree and herbs (parsley, coriander, bay leaf, salt, pepper), and let it reduce for 5 minutes.

  7. Place
    • Calamari

    Place the stuffed calamari in the pan, cover and cook for 25-30 minutes, turning them over halfway through cooking.

  8. Add
    • Olives
    • Parsley

    Add the olives and let cook 5 more minutes uncovered with a little more fresh herbs.

Stuffed Calamari by @lesgourmandisesdeloubna

1h

6 servings

🦑

6

Calamari

🦐

200 g

Raw shrimp

🍚

100 g

Pre-cooked rice

🌿

2 tbsp

Parsley

🌿

2 tbsp

Coriander

🍅

2 tbsp

Tomato paste

🍋

0.5

Lemon zest

🍋

0.5

Lemon juice

🧄

5 cloves

Garlic

🌶️

Paprika

🧂

Salt

⚫

Pepper

🫒

2 tbsp

Olive oil

🍅

400 g

Tomato puree

🌿

1

Bay leaf

🫒

Olives

Preparation Steps

  1. Step 1/8

    Separate the calamari heads from the tentacles; the calamari are well cleaned.

    🦑Calamari
    🔪Knife
    🪵Cutting board

  2. Step 2/8

    Chop the tentacles into very small pieces and also chop the raw shrimp.

    🦑Calamari
    🦐Raw shrimp
    🔪Knife
    🪵Cutting board

  3. Step 3/8

    Prepare the filling: mix the chopped tentacles and shrimp with parsley, coriander, pre-cooked rice, salt, pepper, paprika, tomato paste, lemon zest and juice, grated garlic and olive oil.

    🦑Calamari
    🦐Raw shrimp
    🌿Parsley
    🌿Coriander
    🍚Pre-cooked rice
    🧂Salt
    ⚫Pepper
    🌶️Paprika
    🍅Tomato paste
    🍋Lemon zest
    🍋Lemon juice
    🧄Garlic
    🫒Olive oil
    🥣Mixing bowl
    🥄Spoon

  4. Step 4/8

    Stuff the calamari three-quarters full with this filling, leaving a little space at the end to close them with a toothpick.

    🦑Calamari
    ✨Toothpick
    🥄Spoon

  5. Step 5/8

    In a large pan, sauté the garlic and a bit of tomato paste in olive oil.

    🧄Garlic
    🍅Tomato paste
    🫒Olive oil
    🍳Large pan
    🥄Spoon

  6. Step 6/8

    Add the tomato puree and herbs (parsley, coriander, bay leaf, salt, pepper), and let it reduce for 5 minutes.

    🍅Tomato puree
    🌿Parsley
    🌿Coriander
    🌿Bay leaf
    🧂Salt
    ⚫Pepper
    🍳Large pan
    🥄Spoon

  7. Step 7/8

    Place the stuffed calamari in the pan, cover and cook for 25-30 minutes, turning them over halfway through cooking.

    🦑Calamari
    🍳Large pan
    ✨Lid

  8. Step 8/8

    Add the olives and let cook 5 more minutes uncovered with a little more fresh herbs.

    🫒Olives
    🌿Parsley
    🌿Coriander
    🍳Large pan
    🥄Spoon

Composition

Ingredients

Types

Seafood, Grains, Herbs, Vegetables, Fruits, Spices, Oils

Ingredients

Calamari, Raw shrimp, Pre-cooked rice, Parsley, Coriander, Tomato paste, Lemon zest, Lemon juice, Garlic, Paprika, Salt, Pepper, Olive oil, Tomato puree, Bay leaf, Olives

Notes

Calamari (medium size, cleaned, heads separated from tentacles), Raw shrimp (chopped, for the filling), Pre-cooked rice (parboiled 5 minutes), Parsley (for the filling, for the sauce), Coriander (for the filling, for the sauce), Tomato paste (for the filling), Lemon zest (zest of half a lemon), Garlic (grated, for the filling), Paprika (to taste), Salt (to taste, used in both filling and sauce), Pepper (to taste, used in both filling and sauce), Olive oil (for the filling, a generous drizzle, for the sauce), Bay leaf (for the sauce), Olives (amount not given, added at the end)

Allergens

Crustaceans, Molluscs

Dietetics

Dietary regimen

Pescatarian, Dairy-Free, Nut-Free, Low-Carb, soy-free

Calories

220 kcal

Macro nutrients

Protein: 20g, Carbohydrates: 14g, Fat: 9g, Fiber: 2g, Sugars: 4g

Nutritional Information

Minerals

Sodium: 520mg, Potassium: 420mg, Calcium: 55mg, Iron: 1.8mg, Zinc: 1.2mg, Phosphorus: 220mg

Vitamins

Vitamin C: 12mg, Vitamin B12: 1.3µg, Vitamin A: 90µg, Vitamin E: 1.5mg

Preparation

Time Information

Preparation

25 minutes

Cooking

35 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Hard (3/4)

Steps

8 steps

Equipments

Utensils

Toothpick, Knife, Cutting board, Mixing bowl, Large pan, Lid, Spoon

Appliances

to inform

Type

Type

Type Of Dish

Main Course

Occasions

Family Gathering, Everyday

Origin

Source

Platform

instagram

Original Creator

@lesgourmandisesdeloubna

Origin

Cuisine

Mediterranean

Geographic

to inform

Various

Aspect

Texture

Tender, Saucy

Flavors

Savory, Garlicky, Citrusy, Tomato-forward, Briny

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

refrigeration : 2 days (store in an airtight container,consume within 2 days due to seafood content), freezing : 1 month (freeze in an airtight container or freezer bag,thaw in the fridge before reheating,reheat thoroughly before eating)