Flavorful Klamari Mimli Stuffed Squid
Indulge in the rich Mediterranean flavors of Klamari Mimli, tender squid stuffed with a zesty mixture of fresh herbs, capers, and olives. Cooked in a rich tomato sauce and infused with white wine, this dish brings a taste of the sea right to your table. Ideal for sharing, it's a perfect centerpiece for gatherings, promising to impress your guests.
ingredients
- 2 large squid (about 1.3 lb each)
- ⅓ cup extra-virgin olive oil (80 ml)
- 1½ cups fresh breadcrumbs (105 gm)
- 1 golden shallot, finely diced
- 2 garlic cloves, finely chopped
- 2 tbsp drained capers, rinsed and coarsely chopped
- 50 gm pitted green olives, coarsely chopped
- 15 gm pecorino, finely grated
- 1½ cups fresh mint and parsley, firmly packed and finely chopped
- 1 tbsp finely chopped marjoram, plus extra leaves to serve
- ½ tsp red wine vinegar
- Finely grated zest of 1 lemon Tomato Sauce:
- 2 tbsp extra-virgin olive oil
- 2 golden shallots, finely diced
- 4 garlic cloves, coarsely chopped
- 2 marjoram sprigs
- ½ cup dry white wine (125 ml)
- 400 gm can crushed tomatoes
steps
- 1.
Preheat the oven to 375°F (190°C).
- 2.
Clean the squid, removing the innards and beak, and separate the tentacles from the bodies.
- 3.
In a skillet, heat ⅓ cup olive oil over medium heat. Sauté the shallot and garlic until soft.
- 4.
Add breadcrumbs, capers, olives, pecorino, herbs, vinegar, and lemon zest, stirring well to combine.
- 5.
Stuff the squid bodies with the mixture, leaving space for the filling to expand. Secure openings with toothpicks.
- 6.
In a separate pan, heat tomato sauce ingredients over medium heat, cooking until shallots are soft.
- 7.
Pour half the tomato sauce into a baking dish, place stuffed squid on top, and cover with remaining sauce.
- 8.
Bake for 55-65 minutes until the squid is tender.
- 9.
Let cool slightly, garnish with marjoram leaves, and serve with crusty bread.
