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Calamari casserole

Recipe from: 8/1/2003 12:00:00 AM

Ingredients 12
Servings 4
Time 30 minutes


  • 3
    large potatoes, boiled in their skins
  • 500
    calamari rings or tubes
  • squeeze of lemon juice
  • 15
    sunflower oil
  • 1
    large onion, finely chopped
  • 2
    cloves garlic, crushed
  • 2
    large tomatoes, peeled
  • 250
  • 1
  • 60
    fresh breadcrumbs
  • 15
    (or more) melted butter
  • 20
    freshly chopped parsley


75 minutes
Slice the potatoes and arrange on the base of a greased ovenproof dish.
Arrange the calamari on top of the potatoes and season with salt and freshly ground black pepper.
Sprinkle over the lemon juice.
Heat oil in a saucepan and sauté the onion and garlic until soft.
Finely chop the tomatoes, then add and simmer gently for five minutes.
Add cream and thyme, and season to taste.
Simmer over a low heat for 10 minutes then pour over the calamari.
Cover with aluminium foil and bake in a preheated 160 °C oven for one hour.
Mix together breadcrumbs, butter and parsley and sprinkle on top.
Grill until golden brown.
Serve hot with rice.

Read more on: fish/seafood  |  bake  |  grill  |  sauté

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