Spring or Summer, both grilled calamari and calamari with tomato sauce is the perfect dish to be enjoyed as appetizers, or a delightful dinner! Also try Stuffed Calamari Casserole & Salad
- 1 pound of whole calamari (May be bought frozen, pre-cleaned. Thaw, rinse and pat dry with paper towel.)
- 2 cups cubed bread (for stuffing)
- 2 eggs (slightly beaten)
- 1/2 cup milk (may need to add a little bit extra milk so that the bread crumbs are moistened)
- 2 garlic cloves (medium)
- 1 tablespoons parsley
- 1/2 tsp salt
In a medium size bowl, beat egg with a fork, add milk and continue to beat with fork for another 20 seconds. Add bread chunks, salt, garlic and parsley. Using a fork or your hands mix all ingredients together. Open end of Calamari tube (optional, head can be left intact) and with your finders begin to stuff cylinder body of calamari 3/4 full. Set aside on a dish. Repeat with rest of calamari.
May be placed on a warm grill slightly golden brown, turn often, calamari will cook for a total of 8 minutes .
In Sauce, Stove Top Calamari in Marinara Sauce
1/3 cup olive oil
1 small onion peeled and diced
28 ounce (700 ml)can of Tomato Sauce (or may substitute with 1/2 bottle white wine, 375 ml)
1/2 cup water (preferably from pasta water which contains starch used for thickening)
1 tsp salt
1/4 tsp red pepper flakes
1/2 tsp oregano
240 g Fussilli Pasta (cooked) optional
In a skillet pan, over low heat, add olive oil and onion. Allow to become translucent in color, 5 minutes. Add calamari, allow to become slightly golden turning periodically. Add tomato sauce (or white wine), salt, pepper flakes, oregano. Prop open lid on pan with wooden spoon allow to simmer in sauce for 20 minutes.
If serving over pasta, bring 6 cups of water to a boil. Add 1 Tablespoon salt and 240 g pasta. Follow directions on box for correct amount of time to cook pasta.