Stuffed Calamari with Snapper and Fregola in a Burst Cherry Tomato Sauce
- Level: Advanced
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1014
- Total Fat
- 32
- Saturated Fat
- 5
- Carbohydrates
- 95
- Dietary Fiber
- 7
- Sugar
- 5
- Protein
- 82
- Cholesterol
- 400
- Sodium
- 1520
- Total: 1 hr 30 min
- Active: 1 hr 15 min
Ingredients
Burst Cherry Tomato Sauce:
3 tablespoons extra-virgin olive oil
3 cloves garlic, minced
Pinch red pepper flakes
2 cups heirloom cherry or grape tomatoes
1 cup chicken stock
Fregola:
Kosher salt
2 cups fregola
1 cup fresh corn kernels
Stuffed Calamari:
12 ounces rock shrimp
1/2 cup breadcrumbs
3 tablespoons chopped fresh parsley
Kosher salt
Extra-virgin olive oil, as needed
12 ounces calamari tubes, cleaned
Snapper:
2 tablespoons extra-virgin olive oil
Four 6-ounce snapper fillets, cleaned and bones removed
Kosher salt
Directions
- 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.
- 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.
- 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.
- Simmer the stuffed calamari in the tomato sauce for 5 minutes. Flip and simmer until cooked through, another 5 to 7 minutes.
- 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.
- To serve: Spoon the fregola and corn onto a plate, place a snapper fillet and some stuffed calamari on top. Top with tomato sauce.