Description
Sauce is adapted from Cooks Illustrated
Ingredients
prepare the stuffed calamari first (see recipe in Notes)
1 1/2 pounds (26 to 30 count) shell on shrimp, peeled and deveined, reserve shells
1/2 teaspoon kosher salt
1 (28 oz) can crushed tomatoes
3 tablespoons olive oil
1 cup dry white wine (I like Bogle Chardonnay)
6 cloves garlic, minced
1/2 to 1 teaspoon crushed red pepper flakes (just depends how spicy you like it)
1/2 teaspoon dried oregano
2 anchovy fillets
1/4 cup chopped fresh basil
1/4 cup chopped fresh flat leaf parsley
Instructions
- Toss shrimp with salt; set aside.
- Pour tomatoes in a fine mesh colander set over a bowl to drain for about 5 minutes. Transfer drained tomatoes to a bowl and reserve the juice. Do not rinse colander.
- Heat 1 tablespoon olive oil in large skillet over high heat until shimmering.
- Add reserved shrimp shells and cook, stirring frequently, for 2 to 4 minutes or until skillet starts to turn brown. Carefully, add wine and simmer 2-4 minutes or until reduced to about 2 tablespoons. Add reserved tomato juice to skillet; simmer for 5 minutes.
- Pour contents of skillet into colander set over a bowl. Discard shrimp shells; reserve liquid.
- Heat remaining olive oil in skillet over medium heat. Add garlic, crushed red pepper and oregano, stirring for 1 minute. Add anchovies, breaking them up with a wooden spoon. Add tomatoes and reserved tomato juice mixture. Increase heat to medium-high and simmer for 5 minutes or until thickened.
- Add stuffed calamari, cover and simmer for 18 to 20 minutes, turning once, or until tender.
- During last 5 minutes of cooking time add shrimp. Stir in basil and parsley.
- Serve over pasta or with a nice piece of crusty bread.
- Fry up some tentacles as a garnish to really gild the lily.
Notes
Stuffed Calamari
6 tablespoons butter
2 cloves, minced garlic
1/4 cup squid tentacles, minced
1/4 cup chopped clams
juice of 1/2 lemon
3/4 cup panko bread crumbs
6 squid bodies
1 tablespoon chopped flat leaf parsley
kosher salt and fresh ground pepper
Melt 5 tablespoons butter in skillet over medium heat. Add garlic, tentacles and clams; cook, stirring, for 1 minute. Scrape contents of skillet into a medium bowl. Add lemon juice and panko; mix well. Fill the squid bodies with stuffing (use your hands); secure ends with wooden toothpicks. Melt remaining 1 tablespoon butter in same skillet over medium heat. Add stuffed squid and brown on both sides--just a minute or two per side.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main dish
- Method: stovetop
- Cuisine: Italian