Staying in Mumbai has a definite plus point when it comes to
buying fresh sea food. In fact, I feel every non-vegetarian in this island city,
and more, should opt for these fresher sources of protein, rather than just
sticking to you regular frozen meats. It is much more flavourful, easy and
quick to cook, and would be very easily available throughout a sea food market.
Sunday is one day of a week or a fortnight that should be dedicated to buying
fresh edibles, be it veggies or proteins. One day of planning can actually save
many from the regular hassles of ‘what to cook today’!! I had got many requests
from my newly matrimonized friends, about a lesson on freezing and planning meals.
So, pretty soon I am going to write up an interesting bit on how a day’s hard
work will reap u a week’s worth of fresh homemade, healthy food.
Now the story that led me to make these delicious treat for
dinner yesterday! If you follow my blog, we made a delicious pasta dish last,
in which I used an essentially Indian pesto. I got a bit left over, and thought
why not use it as a stuffing. The Sunday market in my neighbourhood boasted of a
beautiful catch of fresh squids/calamari (rather inexpensive too) and I had to
try filling the baby ones and cook it to perfection. I saved the squid crowns
and fins for flavourful fried rice or a stir-fry, while using the whole
squid-tubes to make an Italian favourite, Stuffed Calamari, braised in tomato
sauce. Needless to say, I used fresh tomatoes, instead of a can, and added a
bit of onion and sugar to balance the acidity. I reckon, this dish will stand
perfect with a bowl of salted-boiled pasta. Spoon over the braising sauce on
the boiled pasta, along with a stuffed calamari (sliced on an angle) on top, to
make a perfect little Italian dinner treat! Buon appetito!!!
Ingredients
5 fresh baby Squids/ calamari
2 tbsp of the fresh coriander-garlic-peanuts-cumin seeds mix
from the post “Pasta that was Indianized!!!”
¼ cup of ground fresh whole-wheat bread (fresh bread ground to make
crumbs)
2 tsp drained capers
2 tbsp Del-monte Olives, chopped
Pepper
3 ripe tomatoes, grated
1 small onion finely chopped
½ tsp fresh garlic paste
½ tsp hot red pepper flakes or powder
¼ cup white wine
½ tsp dried oregano
½ tsp dried basil
Olive oil
Sugar and salt to taste
Fresh sprigs of cilantro or basil chopped
5 sticks of wooden tooth pick
Method
First, we will make the filling. In a clean dry bowl, mix
together the bread crumbs with the fresh coriander-garlic-peanuts-cumin seeds
mix, capers, olives, black pepper and a tsp or so of olive oil. The olive oil
should moisten the mix enough to clump it together. Taste it once for
seasoning, and set it aside for the flavours to mingle together.
Now clean and pat dry your squid tubes on a kitchen towel.
Make sure to remove the plasticky bone that runs through the tube.
Fill in the tubes with the filling mix, making sure that u
keep 1/3 of the top space empty. If you fill in the squids a bit too much, the
filling might burst out of the squids while cooking. Secure the top closed,
with a help of a wooden tooth pick.
For the sauce, heat a pan with high sides on medium flame
with a couple of tbsp olive oil.
Once the oil is warm, put in the onion and fry
it till translucent. Now put in the garlic paste and the chilli powder/flakes
and sauté it for a minute.
When the pan is aromatic with a perfectly caramelized onion
and garlic mush, drop in the grated tomato, sugar & salt. Mix it thoroughly
and let it come to a boil. Once there, mix in a quarter cup of white wine and
dried herbs, let it simmer for a minute, for the alcohol to disperse, then
slowly add in the stuffed calamari. Top the pan with a bit of water so that the
squids are submerged inside
Now clamp the lid on the pan partially and simmer it on
medium to low heat, for 45 minutes. Give it a stir every now and then. By the
end, the squids would have puffed up beautifully and become opaque white all
through.
To make it a one pot wonder, add a cup of dry pasta and a ½
cup of water to the pan, after simmering the squids for 35 minutes. In the next
10 minutes, the pasta will cook to al dente, while soaking in the flavoured
tomato sauce, and also act as a thickener for the sauce. After 45 minutes, you
would have a wonderful dinner to serve, from one single pot!!
Cheers!!
That's an amazing dish :) All the best for your contest!
ReplyDeleteThanks a ton!! :)
DeleteHi Lancy, i was jst leafing through the recipe to make it again, and saw your comment!! Thanks a ton for your wishes, i was declared a winner in the contest for this recipe.. :)
DeleteThis seems the most innovative entry for the contest. Really it must be a winner one! Congratulations! :)
ReplyDeleteyour faith in this recipe, means a lot to me!! Thanks!! :)
DeleteHi Gayatri, i was jst leafing through the recipe to make it again, and saw your comment!! Thanks a ton for your wishes, i was declared a winner in the contest for this recipe.. :)
ReplyDelete