Recipe:
Stuffed and Grilled Calamari Appetizer
Author:
Brick and Fire Bistro, Eureka, CA
Description:
Made with Portico Imperial Calamari Tubes and Tentacles, stuffed with a prawns filling, and topped with a Roasted Yellow Bell Pepper Sauce.
Main Ingredient:
Calamari
Type:
Appetizer
Region:
American
Ingredients:
Filling:
1 leek, white and light green parts only, chopped into small pieces and washed well
2 tablespoons olive oil
2 tablespoons chopped shallot
1 teaspoon chopped garlic
1 cup white wine
1 tablespoon chopped fresh parsley
1 tablespoon rice vinegar
1 teaspoon dried tarragon
1/2 teaspoon salt
Pinch red Chile flakes
Juice of 1/2 small lemon
2 tablespoons butter
1 pound raw prawns, chopped to the approximate size of garbanzo beans
3/4 cup breadcrumbs
Calamari:
1 pound Portico Classic Tubes and Tentacles, thawed
Roasted Yellow Bell Pepper Sauce, recipe follows
Fried Capers, recipe follows
Roasted Yellow Bell Pepper Sauce:
1 yellow bell pepper
1 teaspoon chopped garlic
1/4 cup heavy cream, heated
1 tablespoon butter
1 tablespoon minced fresh parsley
1 teaspoon chopped shallot
1 teaspoon rice vinegar
1/2 teaspoon salt
Juice of 1/2 lemon
Fried Capers:
1/2 cup capers
1 1/2 cups canola or vegetable oil
1 leek, white and light green parts only, chopped into small pieces and washed well
2 tablespoons olive oil
2 tablespoons chopped shallot
1 teaspoon chopped garlic
1 cup white wine
1 tablespoon chopped fresh parsley
1 tablespoon rice vinegar
1 teaspoon dried tarragon
1/2 teaspoon salt
Pinch red Chile flakes
Juice of 1/2 small lemon
2 tablespoons butter
1 pound raw prawns, chopped to the approximate size of garbanzo beans
3/4 cup breadcrumbs
Calamari:
1 pound Portico Classic Tubes and Tentacles, thawed
Roasted Yellow Bell Pepper Sauce, recipe follows
Fried Capers, recipe follows
Roasted Yellow Bell Pepper Sauce:
1 yellow bell pepper
1 teaspoon chopped garlic
1/4 cup heavy cream, heated
1 tablespoon butter
1 tablespoon minced fresh parsley
1 teaspoon chopped shallot
1 teaspoon rice vinegar
1/2 teaspoon salt
Juice of 1/2 lemon
Fried Capers:
1/2 cup capers
1 1/2 cups canola or vegetable oil
Instructions:
Directions:
For the filling: Saute leeks in olive oil in a large saute pan over medium-low heat until softened, 7 to 10 minutes.Add shallot and garlic and saute 3 minutes. Add wine,parsley, vinegar, tarragon, salt, chile flakes and lemon juice and turn heat to high. Cook until reduced 85 percent, 3 to 5 minutes
Turn heat to medium and add butter. Let melt, then add prawns. Cook, stirring, until just done, about 3 minutes.
Stir in breadcrumbs to absorb any remaining liquids and remove from heat.
Transfer to a bowl and chill completely before stuffing calamari.
For the calamari: Insert a funnel into the open end of a calamari.
Fill the funnel about halfway with the filling and push it into the calamari, filling it only three-quarters of the way full, to allow for shrinkage as it cooks. Use a toothpick to skewer the tentacles to the opening of the calamari. Repeat with remaining filling and calamari.
Preheat a grill or saute pan over medium-high heat. Cook the calamari, 2 minutes per side.
Arrange grilled calamari on a serving dish and serve with warm Roasted Yellow Bell Sauce and sprinkled with Fried Capers.
Roasted Yellow Bell Pepper Sauce:
Yield: about 1 1/2 cups
Roast pepper on open flame of stove top burner, turning as outside blackens, until roasted on all sides. Place in a bowl and cover with plastic wrap. Let cool for 5 minutes.Remove outer burnt skin of pepper, cut into quarters and remove stem and seeds.
Place pepper in a small food processor.
Steep garlic in hot cream for 2 minutes, then add to processor. Add butter, parsley,shallot, vinegar, salt and lemon juice and process to make a smooth puree.
Fried Capers:
Yield: 1/2 cup fried capers
Rinse capers with water, then squeeze with hands to express any juices. Drain very well.
Heat oil to 350 degrees F in a small saucepan over medium heat. Carefully add capers to hot oil and fry until darkened in color and capers have become crispy, approximately 7 minutes. Drain on paper towels.
For the filling: Saute leeks in olive oil in a large saute pan over medium-low heat until softened, 7 to 10 minutes.Add shallot and garlic and saute 3 minutes. Add wine,parsley, vinegar, tarragon, salt, chile flakes and lemon juice and turn heat to high. Cook until reduced 85 percent, 3 to 5 minutes
Turn heat to medium and add butter. Let melt, then add prawns. Cook, stirring, until just done, about 3 minutes.
Stir in breadcrumbs to absorb any remaining liquids and remove from heat.
Transfer to a bowl and chill completely before stuffing calamari.
For the calamari: Insert a funnel into the open end of a calamari.
Fill the funnel about halfway with the filling and push it into the calamari, filling it only three-quarters of the way full, to allow for shrinkage as it cooks. Use a toothpick to skewer the tentacles to the opening of the calamari. Repeat with remaining filling and calamari.
Preheat a grill or saute pan over medium-high heat. Cook the calamari, 2 minutes per side.
Arrange grilled calamari on a serving dish and serve with warm Roasted Yellow Bell Sauce and sprinkled with Fried Capers.
Roasted Yellow Bell Pepper Sauce:
Yield: about 1 1/2 cups
Roast pepper on open flame of stove top burner, turning as outside blackens, until roasted on all sides. Place in a bowl and cover with plastic wrap. Let cool for 5 minutes.Remove outer burnt skin of pepper, cut into quarters and remove stem and seeds.
Place pepper in a small food processor.
Steep garlic in hot cream for 2 minutes, then add to processor. Add butter, parsley,shallot, vinegar, salt and lemon juice and process to make a smooth puree.
Fried Capers:
Yield: 1/2 cup fried capers
Rinse capers with water, then squeeze with hands to express any juices. Drain very well.
Heat oil to 350 degrees F in a small saucepan over medium heat. Carefully add capers to hot oil and fry until darkened in color and capers have become crispy, approximately 7 minutes. Drain on paper towels.