Stuffed Calamari

Name: Stuffed Calamari
Prep time: 40 min
Cook time: 45 min
Total time: 85 min
Yield: 4
Cuisine: Algérie
Ingredients: 1000 g cleaned calamari, tubes and tentacles, net weight; 150 g dry white rice; 600 g crushed tomatoes; 150 g peeled onion; 12 g peeled garlic; 30 g olive oil; 20 g fresh parsley; 2 g ground cumin; 3 g sweet paprika; 5 g salt; 350 ml water

Stuffed calamari is a coastal preparation. This homemade version fills the tubes with pre-cooked rice, tentacles, and herbs.

Ingredients

1000 g cleaned calamari, tubes and tentacles, net weight
150 g dry white rice
600 g crushed tomatoes
150 g peeled onion
12 g peeled garlic
30 g olive oil
20 g fresh parsley
2 g ground cumin
3 g sweet paprika
5 g salt
350 ml water

Preparation

Pre-cook the rice for 8 to 10 minutes, then drain. Reserve four large calamari tubes and chop the tentacles.

Melt the onion in 15 g of oil. Add the chopped tentacles, half of the garlic, and 150 g of tomatoes; cook for 5 minutes. Mix with rice, parsley, and 2 g of salt.

Fill the tubes two-thirds full to allow the stuffing to expand. Close with toothpicks and count them to remove before serving.

In a Dutch oven, heat the remaining 15 g of oil with the remaining garlic, cumin, and paprika. Add the remaining 450 g of tomatoes, the remaining 3 g of salt, and the water.

Place the calamari in and let simmer gently for 30 to 40 minutes. The calamari should be tender, the rice cooked, and the stuffing should reach 74 °C at its core. Remove all toothpicks before cutting.