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Braised Stuffed Calamari in Cream Print Email


Two fully-cleaned, PanaPesca calamari tubes (approx 5-6")
Two PanaPesca calamari tentacle bundles, chopped
2 TBS olive oil
2 TBS brandy
1/3 cup white wine
5 baby shallots, peeled
Unsalted butter
1/4 cup fresh baby green peas
salt, to taste
2 TBS heavy cream

For the Stuffing:
1/3 cup long-grain white rice
salt and freshly ground black pepper, to taste
1 TBS finely chopped shallots
1/2 tsp. finely chopped fresh herbs (marjoram, thyme) or pinch of dried winter savory

Parboil rice in salted water according to manufacturer's instructions; reserve. Braise whole baby shallots in butter until tender; reserve.

Sweat chopped shallots in butter over medium heat. Add chopped tentacles, season with salt, freshly ground pepper, a hint of cayenne and sauté for 40 seconds over high heat. Gently combine tentacle mixture with rice and herbs. Carefully stuff tubes with a teaspoon, leaving no air pockets. Seal tubes with toothpicks, or tack with twine.

Heat oil in small, non-reactive pan and sauté stuffed tubes over medium-high heat until tube tightens around stuffing. Add brandy, ignite. When flames subside, add white wine, cover. Lower heat and braise gently for 20 minutes, shaking covered pan occasionally.

To finish, add softened, whole shallots and peas to braising pan until peas are tender. Add cream and allow it to fuse with braising juices.

Serve on heated plate (sliced attractively if desired), spooning shallot-pea cream sauce around tubes.

Yield: Single Serving

Adapted from Richard Olney, French Wine and Food
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