Name: Stuffed and Grilled Calamari Appetizer
Cook time: P0Y0M0DT1H40M0.000S
Total time: P0Y0M0DT3H15M0.000S
Yield: 24 stuffed calamari (4 to 8 servings)
Ingredients: 1 leek, white and light green parts only, chopped into small pieces and washed well; 2 tablespoons olive oil; 2 tablespoons chopped shallot; 1 teaspoon chopped garlic; 1 cup white wine; 1 tablespoon chopped fresh parsley; 1 tablespoon rice vinegar; 1 teaspoon dried tarragon; 1/2 teaspoon salt; Pinch red chile flakes; Juice of 1/2 small lemon; 2 tablespoons butter; 1 pound raw prawns, chopped to the approximate size of garbanzo beans; 3/4 cup breadcrumbs; 1 pound frozen small whole calamari with tentacles, thawed and cleaned; Roasted Yellow Bell Pepper Sauce, recipe follows; Fried Capers, recipe follows; 1 yellow bell pepper; 1 teaspoon chopped garlic; 1/4 cup heavy cream, heated; 1 tablespoon butter; 1 tablespoon minced fresh parsley; 1 teaspoon chopped shallot; 1 teaspoon rice vinegar; 1/2 teaspoon salt; Juice of 1/2 lemon; 1/2 cup capers; 1 1/2 cups canola or vegetable oil

Directions

Special equipment:

a deep-frying thermometer

For the filling: Saute leeks in olive oil in a large saute pan over medium-low heat until softened, 7 to 10 minutes. Add shallot and garlic and saute 3 minutes. Add wine, parsley, vinegar, tarragon, salt, chile flakes and lemon juice and turn heat to high. Cook until reduced 85 percent, 3 to 5 minutes
Turn heat to medium and add butter. Let melt, then add prawns. Cook, stirring, until just done, about 3 minutes.
Stir in breadcrumbs to absorb any remaining liquids and remove from heat.
Transfer to a bowl and chill completely before stuffing calamari.
For the calamari: Insert a funnel into the open end of a calamari.
Fill the funnel about halfway with the filling and push it into the calamari, filling it only three-quarters of the way full, to allow for shrinkage as it cooks. Use a toothpick to skewer the tentacles to the opening of the calamari. Repeat with remaining filling and calamari.
Preheat a grill or saute pan over medium-high heat. Cook the calamari, 2 minutes per side.
Arrange grilled calamari on a serving dish and serve with warm Roasted Yellow Bell Sauce and sprinkled with Fried Capers.

Roasted Yellow Bell Pepper Sauce:

Yield: about 1 1/2 cups

Roast pepper on open flame of stovetop burner, turning as outside blackens, until roasted on all sides. Place in a bowl and cover with plastic wrap. Let cool for 5 minutes. Remove outer burnt skin of pepper, cut into quarters and remove stem and seeds.
Place pepper in a small food processor.
Steep garlic in hot cream for 2 minutes, then add to processor. Add butter, parsley, shallot, vinegar, salt and lemon juice and process to make a smooth puree.

Fried Capers:

Yield: 1/2 cup fried capers

Rinse capers with water, then squeeze with hands to express any juices. Drain very well.
Heat oil to 350 degrees F in a small saucepan over medium heat. Carefully add capers to hot oil and fry until darkened in color and capers have become crispy, approximately 7 minutes. Drain on paper towels.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Brick and Fire Bistro, Eureka, CA

Stuffed and Grilled Calamari Appetizer

Ingredients

Filling:

Calamari:

Roasted Yellow Bell Pepper Sauce:

Fried Capers:

Directions

Special equipment:

Roasted Yellow Bell Pepper Sauce:

Fried Capers:

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