Stuffed Calamari in Tomato, Spinach, and Basil Broth

Stuffed Calamari in Tomato, Spinach, and Basil Broth
Photo by www.myrecipes.com

Ingredients

  • 2 medium tomatoes, seeded and chopped
  • 6 tablespoons olive oil, divided
  • ¼ cup freshly grated Parmesan cheese
  • ¼ cup chopped fresh parsley
  • 2 tablespoons butter, cut into pieces
  • 1 cup fine, dry breadcrumbs
  • 16 cleaned calamari (tubes and tentacles)
  • + 10 more ingredients
    • 1 (8-ounce) bottle clam juice
    • 1 onion, finely chopped (about 1 cup)
    • ½ cup dry white wine
    • ½ teaspoon salt
    • 2 tablespoons minced garlic, divided
    • ½ teaspoon freshly ground black pepper
    • ¼ cup chopped fresh basil
    • 2 cups baby spinach leaves
    • 1 teaspoon crushed red pepper
    • ¼ cup fresh lemon juice

Remove tentacles from calamari; set tubes aside. Chop tentacles to measure 1 cup. Heat 2 tablespoons oil in a large nonstick skillet over medium heat until hot. Add onion and 1 tablespoon garlic; sauté 4 minutes or until tender. Stir in reserved tentacles, 2 tablespoons oil, breadcrumbs, and next...

View full recipe at My Recipes

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