A few years ago, I had stuffed calamari at Vintage, a Portuguese restaurant, specialized in tapas. The calamari I ate at the time was stuffed with blood sausage and garlic. It was a pure delight.
Years later, with no supporting recipe, I made my own version.
Our Sunday night meal was comprised of:
-Asparagus wrapped in prosciutto
-Stuffed Calamari à la cookspli
-Sauted calamari legs with piri piri sauce
Calamari à la cookspli
To make the stuffed calamari, you will need to dethaw the frozen calamari (I suggest you use the previously cleaned kind) You should rinse the calamari properly. For the mixture, you should blend some merguez sausages (spicy lamb sausages) with a bit of tomato juice. Grind down to a paste with a blender. Then, stuff the calamari bodies with the red mixture. As a note, the calamari body is quite fragile so one needs to be careful. Place the stuffed fish in an oven friendly cooking pan. Pre-heat the oven to 400 and once the oven is nice and toasty, bake for 30 minutes until the calamari loses all transparency.
Eliminate the asparagus extremities which are seriously dry
Blanch the asparagus
Wrap the asparagus in prosciutto ham
Sear for 2 minutes per side until the color becomes golden on all sides
Sprinkle with red pepper flakes
Wash the legs in an egg wash so the legs become nice and sticky
Lightly flour with flour
Pour a dollop of peanut oil in a pan
Lightly fry the legs until they become crispy
drizzle with piri piri sauce
A glass of riesling would be a nice complement to such a meal
I personally enjoy Hugel