Stuffed Calamari, Another Meatless Option for Lent
When I asked my husband if I should translate this recipe, calamares rellenos, as stuffed squid or stuffed calamari, he immediately responded stuffed calamari, “Americans are grossed out by the thought of eating squid”. I had to laugh, but I think he’s probably right, since his American/Canadian perspective is always more accurate than mine. So here it goes, stuffed calamari.
When I think of squid, or calamari, I think of my mom‘s cooking, and also think of the tapas bars in Spain, or the delicate and exceptional cuisine of the Pays Basque, and the crunchiness of the fried seafood anywhere on the Mediterranean coast. Spaniards are not grossed out by squid, they actually embrace it, and some of the more iconic Spanish dishes, like fideuá, or seafood paella, have squid (calamari) as their main ingredient, as well as all its various similar species like cuttlefish and octopus.
The filling, or stuffing, for this dish is delicious even on its own. The pine nuts and dates, and all the other sautéed ingredients, make it very tasty on a slice of grilled bread drizzled with olive oil. But as a filling for the calamari, and accompanied by the smooth sauce, it makes it perfect. When you make this dish, take into account that the calamari will shrink about 1/3 in size when cooked, so increase the amount of your ingredients according to the number of people. Stuffed calamari is perfect as a tapa, or as an entrée, served with crusty bread and a hearty Mediterranean salad.
After last week’s long post, I thought I would make this one short, and instead focus on the dish, because it really is delicious. My mom made it on regular days, meaning, it didn’t have to be a Sunday or a special celebration; and yet, when she made it, it felt like a feast, a special meal. The dish looked elaborate, given that we had seen my mom carefully cleaning the squid and making sure the bag of ink didn’t brake, before starting the cooking process itself —making the filling, then stuffing each calamari one by one, and finally making the sauce. It looked like a labor of love, and it was, as cooking for loved ones always is. I buy calamari already clean, so my process is much simpler, and I don’t find making stuffed calamari harder to make than, say, meatballs. Even if seafood (or certain kinds of seafood) is not your thing, give stuffed calamari a try, I promise you won’t be disappointed. And leading to Holy Week, and Good Friday, this is another Lenten food option. Have a good one, and happy Easter!
PS: Check here for a look at how we celebrate Lent and Holy Week in Spain
STUFFED CALAMARI
Calamares Rellenos
Ingredients:
16 medium size whole, clean calamari
3 Tbs olive oil
2 Tbs pine nuts
1 small onion
3 cloves garlic
5 or 6 dates (optional)
1 Tbs parsley
Pinch of salt
Sauce:
1/3 cup olive oil
1 medium onion
3 cloves garlic
2 medium ripe tomatoes
1 tsp sugar
Salt to taste
1/2 cup white wine
1 bay leaf
Flour for coating (about 1 cup)
Optional utensil: earthenware casserole
Chop the onion and mince the garlic and the parsley finely. Chop the dates into small pieces. Carefully cut the tentacles to separate them from the calamari. Reserve the bodies and chop the tentacles finely.
In the earthenware casserole (or in a cast iron skillet), heat the olive oil over medium heat. Sauté the onion until almost translucent, 3-4 minutes. Add the garlic and sauté, 2 more minutes. Add the chopped tentacles, the dates if using, the parsley and the pine nuts, and cook on low heat for another 5 minutes. Season with a little salt. Remove from the heat and, with a teaspoon (better if it is a bit pointy), stuff each calamari with this mixture until almost full (be careful to not burst the calamari). Close the opening with a wooden toothpick.
Make the sauce:
Grate the tomatoes over a bowl and discard the peels.
Heat half of the oil in the earthenware casserole and fry the calamari. Set aside.
In the same casserole, add the remaining oil and sauté the onion until almost translucent, 3-4 minutes. Add the garlic and sauté, 2 more minutes. Add the grated tomato and the sugar, and season with salt to taste. Cook for about 3 minutes, then add the wine. Cook on medium heat for 5 minutes, then add the stuffed calamari. Lower the heat and cook on low for about 20 minutes. Remove the squid from the sauce and carefully remove and discard the toothpicks.
Blend the sauce with a handheld blender or pass through a food mill. Return the sauce and stuffed calamari to the casserole and serve.
Serra d’Irta, Alcocebre
