Red team finalist Daniel Mar's entree course dish displayed, as seen on Food Network's Worst Cooks in America, Season 10.
Recipe courtesy of Anne Burrell

Stuffed Calamari with Snapper and Fregola in a Burst Cherry Tomato Sauce

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  • Level: Advanced
  • Total: 1 hr 30 min
  • Active: 1 hr 15 min
  • Yield: 4 servings

Ingredients

Burst Cherry Tomato Sauce:

Fregola:

Stuffed Calamari:

Snapper:

Directions

  1. For the tomato sauce: To a medium saucepan over medium heat, add the olive oil, garlic and red pepper flakes. Cook until the garlic is fragrant, being careful not to burn. Add the cherry tomatoes; toss to combine and coat with the oil. Add the chicken stock and cook until tomatoes burst, about 10 minutes. Hold over medium-low heat.
  2. For the fregola: Bring a medium pot of salted water to a boil. Add the fregola and cook according to package instructions. Drain and toss with the corn. Season with salt.
  3. For the stuffed calamari: Combine rock shrimp, breadcrumbs, parsley and some salt in a food processor. Pulse to a thick paste; add olive oil if needed. Transfer the shrimp paste to a medium pastry bag and pipe into the calamari until three-quarters full. Seal the calamari with skewers.
  4. Simmer the stuffed calamari in the tomato sauce for 5 minutes. Flip and simmer until cooked through, another 5 to 7 minutes.
  5. For the snapper: Heat the oil in a medium saute pan over medium-high heat. Sprinkle the snapper with salt on both sides. Place the fish in the hot pan, skin-side up, for about 3 minutes. Flip and cook on the reverse side for an additional minute or until cooked through. Remove the fish from the pan.
  6. To serve: Spoon the fregola and corn onto a plate, place a snapper fillet and some stuffed calamari on top. Top with tomato sauce.