Calamari stuffed with prawns

Name: Calamari stuffed with prawns
Cook time: 1 h 30 min
Cuisine: Italian
Ingredients: 8 medium-sized calamari; 500ml of dry white wine; 1 bay leaf; a pinch of salt; 250g of cooked, peeled and chopped prawns; 1 minced garlic clove; 2 tbsp of chopped parsley; 2 chopped red chillies; 2 lemons; 100ml of extra virgin olive oil; salt and pepper

STEVE MANFREDI

October 19, 2011

Calamari stuffed with prawnsJennifer Soo

Time:1-2 hours

Calamari, along with octopuses and cuttlefish, are cephalopod molluscs distinguishable by their bag-like bodies. It's easy to identify the octopus, but the difference between cuttlefish and calamari is more difficult to spot. The cuttlefish has a hard, chalky internal shell called the "cuttlebone"; cockatoos like to sharpen their beaks on these. The calamari's internal shell, however, is transparent, fine and flexible.

Ingredients

8 medium-sized calamari
500ml of dry white wine
1 bay leaf
a pinch of salt
250g of cooked, peeled and chopped prawns
1 minced garlic clove
2 tbsp of chopped parsley
2 chopped red chillies
2 lemons
100ml of extra virgin olive oil
salt and pepper

Method

For four people clean 8 medium-sized calamari, keeping the tentacles.
In a saucepan, bring to a simmer a litre of water, 500ml of dry white wine, a bay leaf and a pinch of salt. Add the calamari, with its tentacles, and simmer for 15 minutes. Remove from the water to drain and cool.
In a bowl, mix together 250g of cooked, peeled and chopped prawns, 1 minced garlic clove, 2 tbsp of chopped parsley, 2 chopped red chillies, the juice of 2 lemons and 100ml of extra virgin olive oil. Season with salt and pepper and mix well.
Stuff the calamari with the mixture.
Arrange on serving plates and drizzle with the leftover dressing.