Most people only eat calamari if it’s breaded and fried. Yummy, but let’s explore another way of cooking this crustacean. Instead of a quick cooking method, let’s braise it for a good long time. I promise, it will still be tender and succulent.
Special equipment needed for this recipe?
Toothpicks – or the sharp three inches broken off of those dollar store wooden skewers.
Also, a heavy bottomed or cast iron brasier with a lid would be super helpful.
Can this recipe be made ahead?
Yes, kind of. You can make this entire dish a day or two ahead of time, however, the calamari may get a tiny bit more chewy than when first made. It’s still amazingly delicious, just chewier. As I write this, I’m eating a reheated dish of it. I placed some foil over the pyrex glass container and popped it in a 375 degree oven for about 30 minutes. It’s delicious.
If you want to just prep the calamari without cooking, just make the stuffing and stuff and secure the bodies then lay them on a sheet tray and cover well. Store for about 1 day prior to continuing on with the recipe.
Can this recipe be frozen?
Not sure. Since it keeps in the fridge after making, is in a sauce and has a bread stuffing, my thought is give it a try. See about about making it in advance.
What to serve this dish with?
I made a tiny pastina in a butter sauce as a bed for this dish. You could also make a simple polenta. That and a sautéed green like broccoli rabe would be over the top amazing!
