Recipe courtesy of Food Network Kitchen
Save Recipe Print
Shrimp-Stuffed Calamari with Polenta
Total:
1 hr 45 min
Active:
30 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 45 min
Active:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

For the Calamari:
For the Sauce:
For the Polenta:

Directions

Prepare the calamari: Rinse the bodies and set aside. Dice the tentacles and the shrimp into 1/4-to-1/2-inch pieces. Beat the egg in a large bowl. Add the diced calamari tentacles and shrimp, the breadcrumbs, cheese, parsley, basil, lemon zest and juice, anchovies and garlic. Add 3 tablespoons olive oil, 3/4 teaspoon salt, and pepper to taste and mix until combined.

Using your fingers, stuff each calamari body about two-thirds full with the shrimp-breadcrumb mixture and close with a toothpick. Heat the remaining 3 tablespoons olive oil in a wide pot over medium-high heat. Sear the calamari in batches until browned and opaque on both sides, 8 to 10 minutes, and transfer to a plate.

Make the sauce: Lower the heat, add the garlic and red pepper flakes to the pot and cook, stirring, 1 to 2 minutes. Season with salt, then add the wine and scrape up any browned bits from the pot. Boil until the wine is almost evaporated, then crush the tomatoes into the pot with your hands and add the juices. Add 1 cup water, 3/4 teaspoon salt and the basil stalks. Arrange the calamari in a single layer in the pot. Bring to a simmer, cover and cook until the calamari are tender, about 40 minutes. Uncover and cook until the sauce thickens, 10 to 15 more minutes.

Meanwhile, make the polenta: Place 4 1/2 cups cold water in a separate pot over low heat. Add 2 tablespoons olive oil, 1 teaspoon salt and the bay leaf. Whisk in the polenta in a slow, steady stream, then increase the heat to medium and bring to a boil, whisking frequently. Reduce the heat and cook at a bare simmer, stirring with a wooden spoon, until the polenta is thick and pulls away from the sides of the pot, about 25 minutes. Remove from the heat and stir in the butter and cheese.

Divide the polenta among shallow bowls. Discard the toothpicks and place the calamari on top of the polenta. Remove the basil stalks and spoon the sauce over the dish. Garnish with the chopped basil and more parmesan.

Photograph by Con Poulos

Trending Videos 6 Videos

Get the recipe

Grilled Fish and Pineapple 01:02

Pineapple planks are your tasty solution for grilling fish filets.

Similar Topics:

IDEAS YOU'LL LOVE

Shrimp-Stuffed Chiles

Recipe courtesy of Marcela Valladolid

Shrimp-Stuffed Jalapeno Poppers

Recipe courtesy of Food Network Kitchen

Braised Calamari Stuffed with Shrimp, Spinach, and Herbs

Recipe courtesy of Anne Burrell

Braised Calamari Stuffed with Shrimp, Spinach and Herbs

Recipe courtesy of Anne Burrell

Five-Ingredient Grilled Shrimp-Stuffed Mushrooms

Recipe courtesy of Michelle Dudash

Calamari, Tomato and Caper Salad

Recipe courtesy of Giada De Laurentiis

Squid Stuffed Squid

Recipe courtesy of Alton Brown

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.