Neapolitan calamari

Recipe from: 12/1/1994 12:00:00 AM
Ingredients 13
Servings 0
Time

Ingredients

  • 410
    g
    Italian-style tomatoes
  • 30
    ml
    olive oil
  • 2
    medium onions, finely chopped
  • 4
    cloves garlic, chopped
  • 5
    ml
    origanum
  • 60
    ml
    chopped fresh parsley
  • 500
    g
    baby calamari tubes
  • 125
    ml
    dry white wine
  • 125
    ml
    fish stock (see recipe)
  • salt and freshly ground black pepper
  • 5
    ml
    sugar
  • RICE TIMBALES
  • 250
    g
    rice
 

Method

 
1. Liquidise and pass the tomato mix through a sieve. 2. Heat the oil and sauté the onion and garlic until soft. Add the origanum and parsley. 3. Rinse, drain and dry the calamari. Slice into rings. Add to the pan and stir-fry for 10 minutes. 4. Add the wine and fish stock and simmer to reduce quantity. Add the tomato, seasoning and sugar and cook until the calamari is tender. 5. RICE TIMBALES: Cook the rice and pack into 6 greased dariole moulds while still hot. Turn out on to heated plates and serve hot with the calamari.
 

Read more on: fish/seafood  |  shallow-fry
 

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