Stuffed Calamari Bake : stuffed with ham and cheese, baked with vegetables and potatoes.
This Stuffed Calamari Bake is worth of every single minute you spend preparing it.
Imagine guests arriving to your house after long, long drive, happy to see you but tired, hungry and thirsty. Once you sit around the table, watching them enjoy every bite, you pour wine into their glasses: the feeling is irreplaceable.
The same happens with the music: you turn on your favourite song and if you are lucky to have a friendly and „into music“ people around you ( as we luckily have ), everybody enjoys. Isn’t it great ?
How life could be nice and simple and happy !
However, I believe there is no melody that good so guys would be happy to hear at 02:00 a.m. during working days, right ?
So, to be back to my calamari, at the top, I started with the photo of raw ingredients before placed in the oven. Here comes one recommended to pin :
During the process, leave calamari legs aside. They will be baked together with the stuffed calamari bodies. All together we had 22 stuffed calamari bodies ( and legs separated ) baked with vegetables and potatoes.
Also, there is one important note for you to know: it is definitely possible that you notice too much of liquid releasing during baking process. If so, simply take it away using ladle, sprinkle with some more olive oil and continue baking. That is what I do.
Stuffed Calamari Bake
- Ingredients to bake:
- 3 Tbsp olive oil
- 3 ½ cup squid, cleaned
- 2 cups grated cheese, semi-hard
- 1 cup ham, chopped
- 4 cups potatoes, peeled, sliced
- 3 carrots, peeled, cut to 3 inches lenght
- 2 bell peppers, cleaned, sliced
- 1 onion, quartered
- 8 Tbsp white wine
- Salt and ground black pepper to taste
- Ingredients for spread:
- 3 Tbsp fresh parsley leaves, finely chopped
- 3 fresh garlics, finely chopped
- 5 Tbsp olive oil
Combine cheese and ham in a small bowl.
Boil potato slices and carrots in salted water for 10 minutes and drain afterwards.
Stuff calamari bodies with cheese and ham mixture. Close with toothpick.
Preheat the oven to 180 C / 356 F.
Pour olive oil into a large dish and cover the bottom of the dish with potatoes and carrots.
Arrange stuffed calamari bodies, legs, bell peppers and onion to cover potatoes.
Sprinkle with wine, salt and ground black peper.
Cover with foil and bake.
After 40 minutes of baking, take the foil away and bake for another 30 minutes. If too much liquids released, separate with ladle.
While the food is still baking, prepare the spread combining all the ingredients in small bowl.