There are almost as many stuffed calamari recipes as there are chefs in the world. In this case, Juana adds a very special Cantabrian sea touch to them. Take note and you’ll see. Bon appétit!
- Calamari – 1 kilo
- Milk – 3 tbsp
- Garlic – 3
- Hard-boiled egg – 1
- Breadcrumbs – 100 g
- Egg yolks – 2
- Anchovies from the Bay of Biscay – 6 fillets
- Spring onion – 1 (chopped)
- Black pepper
For the sauce:
- Onion – 1
- Tomatoes – 3
- Brandy – 1 glass
- Capers – 20 g
- Carrot – 1
- Mushrooms – 200 g
- White wine – 1 glass
- Black pepper
- Clean the calamari and chop the fins and tentacles.
- Sauté the chopped spring onion in the oil, add the fins and tentacles and sweat for 5 minutes.
- Off the heat, add the breadcrumbs soaked in milk, the garlic, a spoonful of parsley, the anchovies and the hard-boiled egg, all finely chopped. Finally, add the two egg yolks to hold the mixture together. Add salt and pepper.
- Fill the calamari with this mixture and close them with a toothpick.
- Coat them in flour and fry them in abundant oil (be careful, as the oil could spatter). Set aside and make the sauce using the same oil.
- Sweat the chopped onion and carrot, add the grated tomatoes and leave it all to cook.
- Add the mushrooms and then add the calamari to the sauce.
- Also add the brandy, the wine and a small glass of water.
- Cover it, leave it on medium heat for 10 minutes and add the capers.
- Add the stuffed calamari. Lower the heat, cover the saucepan and let it cook for 30 to 40 minutes, making sure it doesn’t stick to the bottom, as they have flour (if necessary, add some water).
- Serve with mashed potato or boiled rice.
Calamari with a very special touch, thanks Juana!