Wednesday, December 3, 2014

Stuffed Calamari

Christmas Eve at the Orobello's means lots and lots of fish. My husband's favorite is Stuffed Calamari. His mother made it every Christmas, so it's nostalgic and delicious. We serve many different types of fish, so in the next few weeks I will try to post a few of our favorites.


1          box (three lbs.) of whole large calamari

Stuffing Ingredients:

½         cup bread crumb
1          tbs. olive oil
2          cloves of garlic (finely chopped)
2          stems and leaves of parsley (finely chopped)
pepper to taste


Calamari are difficult to clean.  If you can buy them cleaned, you will save yourself a  lot of time and effort.
To clean calamari:  peel skin off first; then, take off wings and set aside; remove top or head; now, insert index finger and clean out inside, making sure to remove all inside guts and bone, rinse the cleaned calamari and set aside.
In small bowl place all  ingredients and combine (stuffing should be moist from oil but not soaked. Spoon small amount into calamari and place toothpick to seal top.  Do not overstuff because calamari  will shrink and if it's overstuffed it will break.  Place a generous amount of plain tomato sauce (we use Hunts) on a deep baking pan, place stuffed calamari on top and then add more sauce on top of calamari as well as some grated cheese.  Bake in 375ยบ oven  till fork inserts easily, about ½ hour. Serve with lots of bread or a nice plate of pasta.

Note:  Use lobster sauce to cover calamari; the taste is incredible!
 © Natala Orobello

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