Stuffed Calamari with Chickpeas and Zucchini
Tidbits...The cleaning process of fresh squid is not really difficult. On cutting board cut off just below eyes and discard. You are now left with sacks and tentacles. Under cold running water with rubber gloves remove shell spine from sack and rinse thoroughly and dry with paper towels. They are ready to stuff. Chop tentacles. You can buy pre-cleaned squid that also works well for stuffed squid.
Ingredients
- Calamari - 8- 10
- Red onion - 1 (Tropea variety)
- Scallion - 1
- Zucchini - 1
- Garlic - 1 clove
- Chick peas - 2 cups
- Bread crumbs - 1/2 cup
- White wine - 1 cup
- Thyme - 1 tsp.
- Red pepper flakes - 1 tsp.
- Olive oil
Instructions
- Clean calamari and chop tentacles.
- In large skillet heat 2 Tbl. olive oil and add chopped onion, garlic, scallions and 1/2 grated zucchine until golden. Add tentacles and 1/2 of white wine. Cook about 10 minutes until reduced.
- Stir in bread crumbs. Salt and pepper to taste and set aside.
- Saute chickpeas and remaining 1/2 cubed zucchini in 1 - 2 Tbl. oil. Salt and pepper and season with thyme and hot pepper flakes.
- With small espresso spoon, stuff calamari sacks about 2/3 full with bread crumb mixture and close with a toothpick. Saute sacks in 1-2 Tbl. oil. Add remaining white wine, cover and cook 10-15 minutes until tender.
- Add chick pea mixture to pan and add a bit of water if needed. It should be juicy.
- Remove toothpicks and lay calamari on a bed of chickpeas. Serve warm.
Allergens
