I’m sharing this recipe today because in my family we always prepare seafood dishes on Friday, so this is a great option for tomorrow’s dinner. Either it’s fish, clams, or squid, I’m always looking forward to that time of the week when I get the chance to prepare a seafood dish. Don’t know if it’s a general case, but here in Zagreb most of my friends, who are a younger generation, practically don’t eat fish and other seafood or don’t eat it enough. Guys usually say that seafood isn’t food, or if a pig could swim, then they would eat seafood, and girls like to say they do but it comes down to twice a year, even though there are always exceptions. I just think that a diet should consist of seafood because it’s a rich source of omega-3, vitamins A and D, proteins and some ‘good’ fats – so be sure to eat more seafood!
Interesting facts about calamari/squid:
- word calamari comes from Italian and means squid
- calamari belong to a class of animals called cephalopods
- largest squid found weighed over a 1000 pounds
- calamari are mostly a part of European and Asian cuisines
- even though squids don’t have shells, they are related to shellfish
This dish can be even better with a side of fresh lettuce salad dressed with a splash of white aceto balsamico and vegetable oil. You can enjoy it also with a glass of red Chianti which pairs well with stuffed calamari.
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Enjoy & happy cooking!
Preparation: 30 min
Cook time: 45 min
- 800 g calamari
- 1 cup rice
- 3 cups vegetable broth
- 50 g prosciutto, chopped
- 50 g Edam cheese, grated
- 50 g Mozzarella cheese, grated
- 20 g Parmesan cheese, grated
- 1/2 tsp thyme
- 1/2 tsp nutmeg
- 1 tsp fresh parsley, chopped
- 1 tsp fresh oregano, chopped
- 50 ml red wine
- Salt & pepper to season
- Clean the calamari by washing them and taking out the center cartilage as well as the entrails, set aside.
- In a medium sauce pan cook 1 cup of rice by gradually adding 3 cups of vegetable broth. When it’s all most cooked stir in a bit of salt and pepper, thyme, nutmeg, fresh parsley and oregano, as well as red wine and let the alcohol evaporate before finishing it with a tbsp of butter. When the rice cools down, stir in chopped prosciutto, grated Mozzarella and half of the grated Edam cheese.
- Preheat the oven to 180° C. Butter up a large baking tray.
- Stuff the fresh calamari with the rice mixture and place them in a buttered up baking tray. Place the leftover rice around the stuffed calamari and top them off with the second half of grated Edam cheese and Parmesan cheese.
- Bake in a preheated oven until cheese melts, and they’re crispy and golden, about 40 min depending on the size of calamari. Enjoy!