Squid stuffed with prawns

Squid stuffed with prawns

Calamari ripieni di gamberi

By
From
The Collection
Serves
4-6
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
8 medium squid
16 small raw prawns
or 8 large raw prawns, peeled
4 tablespoons olive oil
4 tablespoons fresh breadcrumbs
2 tablespoons parsley, finely chopped
1 garlic clove, finely chopped
2 eggs, beaten
salt
pepper
1 lemon, juiced
100ml dry white wine

Method

  1. Unless they are already prepared, clean the squid, cutting off the heads and beak. Leave the pouches whole, and keep the little bunches of tentacles together; discard the heads. Remove the transparent quill from each body pouch, then rinse.
  2. Chop the tentacles finely, and chop the prawns roughly if they are large. Sauté them together in 1 tbsp of the olive oil for 1½ minutes.
  3. For the stuffing, mix the breadcrumbs with the parsley, garlic and eggs, then add the sautéed prawn mixture. Season with salt and pepper and add the lemon juice. Stuff each squid pouch with a little of the mixture and secure the opening with a wooden cocktail stick.
  4. Put the stuffed squid in a pan with the remaining olive oil. Cook over a low heat for 10 minutes, then turn them. Increase the heat a little and pour in the wine. Cook until this has reduced down, then the squid will be ready. Serve with spinach and some good country bread.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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