MAIN, STARTER, TO COOK, FISH AND SEAFOOD MAIN, STARTER, TO COOK, FISH AND SEAFOOD

Sicilian Calamaretti with Raisins and Capers in Vermouth Sauce

The last time I made stuffed calamari was in summer and I was closer to the sea than I'm now. Whatever recipe I chose to make I could be sure to find the right fish I needed at the local fish shop. In the city, I prefer to go to the fishmonger and take a look at the daily offers before I decide what to throw in my pan. That's what I did a couple days ago and when I spotted the calamaretti I remembered the warm nights in the Mediterranean, the salty air, the chilled rosé wine in my glass and my Sicilian stuffed calamari!

This recipes combines quite a few strong aromas in one dish, sweet raisins, salty capers, milky parmesan and fresh parsley. The sauce is made with sweet wine but I used vermouth as I'm a bit obsessed with it at the moment when it comes to deglazing meat or fish, I just like the flavour that it adds. I had to clean the calamaretti myself which took a bit long, if you find them prepared you just have to mix the stuffing and fill the tubes. I let them simmer in the sweet sauce for just a couple minutes, on top of some fried onions and the raisins. We enjoyed them with a glass of white wine, this tastes like a holiday to me!

Stuffed Calamaretti with Raisins and Capers in Vermouth Sauce

For two you need

  • calamaretti (or the bigger calamari), cleaned and the tentacles cut off, 300g / 10.5 ounces

  • raisins, soaked in warm water, 20g / 3/4 ounce

  • medium sized onion, chopped, 1

  • capers, chopped, 12

  • Parmesan, grated, 30g / 1 ounce

  • fresh parsley, chopped, 3 heaping tablespoons

  • dry breadcrumbs 30g / 1 ounce

  • lemon juice 2 teaspoons

  • vermouth or sweet wine 100 ml

  • salt and pepper

  • olive oil for frying

Mix the capers, parmesan, parsley, bread crumbs, lemon juice, salt and pepper and fill the calamaretti loosely. Close with a tooth pick.

In a large pan, fry the onion till golden and soft, add the raisons, the calamari's tentacles and deglaze with half of the wine. Put the stuffed calamaretti on top, add the rest of the wine and let them simmer on medium heat for 1-2 minutes on each side. Take the calamari out of the pan and put them on plates. Season the sauce with salt and pepper and pour over the tubes.

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