This stuffed calamari recipe relies on the freshest ingredients. Whatever your preference, the recipe works with all squid. Full of flavour and tender juicy squid teamed with a tomato sauce spiked with quinoa, mushrooms, pine nuts and fresh parsley, this dish is a winner!
You can now shop market fresh calamari and octopus products and recreate this recipe at home. Browse on our website at Manettas Seafood Market – simply enter your suburb and you will see hundreds of products available in your area.
Recipe by Christiana Argyrou from Seedoflife Health
Cook the quinoa as per packet. Add the chicken stock to the water. Once cooked set aside to cool.
While the quinoa is cooking, place a small pan on low to medium heat, drizzle some olive oil and pan fry the tentacles until they soften. Remove from the pan and set aside.
In a medium bowl, place the chopped parsley, shallots and mushrooms, and add the cooled quinoa and tentacles. Season with salt and pepper. Mix all the ingredients together and set aside.
Use a spoon and stuff each squid to about 2cm from the top and close with a toothpick. Set aside.
Place a large pan on medium to low heat. Drizzle the pan with olive oil and add garlic cloves. Once the pan has started to heat, add the diced tomatoes, tomato salsa, white wine, bay leaves, salt and pepper. Allow the sauce to simmer. Once the sauce is heated turn the heat to low and add the stuffed squid making sure to cover each calamari with the sauce. Cook for 10 minutes or until the squid softens.
Once the squid is cooked remove from the heat and squeeze lemon juice and serve.
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