Braised Calamari with Creamy Potatoes in Tomato Sauce

0
245

Tender squid stuffed with flavorful fillings and braised in slightly sweet tomato sauce. A smooth and creamy potato puree makes a good pairing.

Preparation Time: 30 minutes
Cooking Time: 30 minutes
Serves 4

INGREDIENTS
FOR THE CALAMARI
8 medium-sized calamari
4 slices bread
20 grams onion, chopped
5 grams garlic, chopped
50 ml olive oil
1 tablespoon parsley, chopped
1 tablespoon basil, chopped
40 ml milk
40 grams grated Parmesan cheese
15 grams capers
2 grams anchovies

FOR THE SAUCE
200 grams tomatoes, diced
40 grams onion, chopped
5 grams garlic, chopped
60 ml olive oil
30 ml white wine
Sugar, salt, and pepper, to taste

FOR THE POTATO PUREE
300 grams potatoes
70 ml milk
70 ml cream
50 grams butter
Salt, nutmeg, and pepper, to taste
1 tablespoon extra virgin olive oil
¼ tablespoon parsley, chopped

PROCEDURE
1 Remove the skin and the head of the calamari. Wash and dry with kitchen towel. Chop the head finely and set side.
2 In a bowl, soak the sliced bread with milk for 5 minutes. Then chop finely.
3 In a pan, heat 2 tablespoons of olive oil with garlic and onion and cook until golden brown.
4 Mix the bread, onion, garlic, and herbs with calamari head.
5 Add Parmesan cheese, capers, anchovies, salt, and pepper. Stuff the calamari, around 60% full, and close it with a small toothpick.
6 To make the sauce, heat olive oil and cook garlic and onion in a separate pan. Add the calamari and cook until golden brown. Add fresh tomatoes, salt, pepper, and sugar. Continue cooking for 15 minutes over low fire.
7 Peel and dice the potatoes Boil until they are soft. Mash with fork or potato masher.
8 Add milk, cream, butter, salt, pepper, and nutmeg.
9 Cook for few minutes until creamy and smooth.
10 Serve potatoes with calamari. Drizzle with the tomato sauce, extra virgin olive oil, and chopped parsley.

This recipe was originally published in the October-November 2015 issue of Breakfast Magazine.