At some point when I was shopping in Stuttgart, I found a bag of enormous calamari tubes at the Italian grocery store. My idea was to stuff them with some of the store’s fabulous looking sausage. However, overtaken by life events, I forgot all about the calamari until yesterday when my husband said, pointedly, “There’s all that squid in the freezer.” I pretended not to hear him because I wanted to make an Irish pork roast today. He persisted, “You’re going back to France AGAIN and I don’t know how to cook squid.” Okay, okay. He said the same darn thing about the shrimp, so that’s why this is stuffed with both sausage and shrimp. Good idea. Thanks for the inspiration, Honey
These calamari tubes were really big, about the size of an obese quail when stuffed. You could make this recipe with smaller tubes and just cook them for a shorter time in the oven.
I recommend that you use a homemade tomato sauce (olive oil, onions, garlic, tomatoes, basil, oregano, red wine) to cover the calamari as it bakes and some extra for the linguine.
This was very good. Next time I’m going to double the garlic in my tomato sauce
Shrimp and Sausage Stuffed Calamari
2 tbsp olive oil
6 Italian sausages, casing removed
1 cup shrimp, finely chopped
1/2 cup bread crumbs
1/2 cup grated Parmesan cheese
1/2 cup chicken broth
2 tbsp parsley, chopped
5 enormous calamari tubes or 10-12 normal ones
4 cups homemade tomato sauce
1 lb linguine, cooked
Brown the sausage meat in the olive oil, then remove with a slotted spoon to a large mixing bowl. Remove all but 2 tbsp of the oil from the skillet and set aside.
Add the shrimp, bread crumbs, cheese, chicken broth and parsley to the sausage meat in the bowl and mix well. Stuff the calamari tubes with this mixture, closing off the large ends with wooden skewers.
Reheat the reserved oil in the skillet and brown the stuffed calamari on both sides, then place in a baking dish.
If there is any leftover stuffing, add it to the tomato sauce and heat. Pour 2 cups of the sauce over the calamari, then place in a 400 F oven for 25 minutes (maybe 15-20 for smaller tubes).
Toss the remaining tomato sauce with the cooked linguine, slice the calamari and serve immediately.
Wine suggestion: Masi Amarone