There’s nothing quite like whipping up a dish that brings smiles to your boys’ faces, even when they’re all grown up! These Baby Calamari Stuffed with Halloumi are bursting with flavour, and guess what? They’re surprisingly easy to make.
See how simple it is to create this great-tasting dish below and don’t forget that you can always print it.
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Baby Calamari Stuffed with Halloumi
Ingredients
- 20-25 Baby Calamari , without their skin, cleaned and inner bone removed
- 200 g Halloumi , Charalambides Christis, coarsely grated
- 150 g Sausage with Leeks , cut in small cubes
- 2 Eggs
- 50 g Breadcrumbs
- 2 tbsp Fresh Parsley , roughly chopped
- 1 tsp Sweet Paprika
- 50 ml White Wine
- EVOO , Extra Virgin Olive Oil
- 1 Cup Black Lentils , Beluga, cooked
- Wasabi Micro Greens
- ½ tsp Fine Sea Salt
- ½ tsp freshly ground Black Pepper
Instructions
- We place a medium pot on medium heat, and we pour a tablespoon of oil. A minute later we add the sausage pieces, sprinkle the paprika and we fry for 2-3’ while tossing frequently. Remove to a bowl, cover and keep aside.
- In the same pot we add 2 more tablespoons of oil and a minute later we throw in the tentacles frying no more than 2’. Deglaze with the wine and allow for the alcohol to evaporate. Remove to a plate and keep aside.
- To make the stuffing we add into the bowl with the cooked sausages pieces the grated halloumi, the eggs, breadcrumbs, parsley, season with the salt and pepper and we mix well.
- To stuff the calamari, we cut the top of the tube, and we scoop in the stuffing filling just the 2/3 of the tube. We close the end of the tube with a cocktail stick or a toothpick, and we repeat for the rest.
- In the meantime, we turn the oven on, air circulation, 190°C, rack set at the middle.
- We place a large frying pan on medium heat and once it heats up, we pour couple of tablespoons of oil. A minute later we add in batches the filled calamari tubes and we sear them for about a minute and a half per side. Then we add them into an oven proof baking dish, and we place in the oven cooking for just 4’.
- To serve we add at the bottom of our serving plate the lentils and on top the calamari tubes, with the cocktail stick removed, along with some tentacles. Drizzle with a bit of olive oil, add some wasabi micro greens, add a cut lemon on the side and serve.
Video
Cut the sausage in small cubes and
fry in olive oil,
with sweet paprika.
Fry the tentacles in olive oil,
deglaze with wine and
keep aside.
Grate the halloumi and
add into the bowl with the sausage, along with
eggs,
breadcrumbs and
parsley.
Season with salt & pepper and
mix well.
To stuff the calamari we scoop in the stuffing filling,
and we close the end of the tube with a toothpick.
Fry in olive oil and then
cook in the oven.
Serve on black lentils,
add the tentacles,
drizzle some olive oil,
add a wedge of lemon and
garnish with wasabi micro leaves.
