★★★★★ 1 vote5
2 Tbspolive oil
1medium sweet onion, peeled, minced
2 clovegarlic, minced
1 pkg16 oz. uncooked shrinp peeled and deveined
1/4 pkgwegman hot fennel uncured salami, 1/4-inch dice
1 cpanko bread crumbs
1 pkg1.25 oz italian parsley,stemremoved finely chpoed ( about 2 1/2 tbsp)
·salt and pepper
2 Tbspextra- virgin olive oil
·zest and juice of 1/2 lemon
1 lbfresh squid tubes or frozen thawed, patted dry
1 pkg24 oz. italian classics seasoned tomato sauce
How to Make Stuffed Calamari
Preheat oven to 350 degrees.
1.Heat pure olive oil in saute pan on MEDIUM. Add onions and garlic; cook, stirring occasionally about 10 min, until onions are translucent. Refrigerate about 5 min to cool.
2.Chop shrimp; add to large bowl. Add salami, panko, parsley, and onion/garlic mixture. Season with salt and pepper; mix well. Add extra-virgin olive oil, lemon zest, and lemon juice.
3.Stuff squid tubes carefully with shrimp mixture almost to top; secure top closed by skewering with foodpick.
4.Arrange calamari in braising pan. Pour seasoned tomato sauce over calamari; cover. Bake 55-60 min or until internal temp of stuffing reaches 165 degrees. Remove foodpicks; serve with sauce.