Shrimp-Stuffed Calamari with Polenta Recipe

This Shrimp-Stuffed Calamari with Polenta Recipe is an elegant and flavorful recipe, which features tender calamari tubes and fresh shrimp. It’s a restaurant-quality dish, ready in about 1 hour and 45 minutes.

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Shrimp-Stuffed Calamari with Polenta Recipe Ingredients

For the Calamari:

• 18 4-inch calamari (about 2 pounds), cleaned, tentacles separated (ask your fishmonger to do this)
• 1/2 pound medium shrimp, peeled and deveined
• 1 large egg
• 1/4 cup sourdough breadcrumbs (about 1 slice, ground)
• 1/4 cup grated parmesan cheese
• 1/4 cup chopped fresh parsley
• 1/3 cup chopped fresh basil
• Grated zest and juice of 1 lemon
• 2 anchovy fillets, rinsed and chopped
• 3 cloves garlic, minced
• 6 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground pepper

For the Sauce:

• 6 cloves garlic, thinly sliced
• 1/4 teaspoon red pepper flakes
• Kosher salt
• 1/4 cup dry white wine
• 1 28-ounce can plum tomatoes
• 2 or 3 stalks fresh basil, plus chopped leaves for garnish

For the Polenta:

• 2 tablespoons extra-virgin olive oil
• Kosher salt
• 1 bay leaf
• 1 cup yellow polenta
• 2 tablespoons unsalted butter, at room temperature
• 3/4 cup grated parmesan cheese, plus more for garnish

How To Make Shrimp-Stuffed Calamari with Polenta Recipe

1. Prepare the filling: Rinse the calamari bodies and set aside. Dice the tentacles and the shrimp into 1/4-to-1/2-inch pieces. Beat the egg in a large bowl. Add the diced calamari tentacles and shrimp, the breadcrumbs, cheese, parsley, basil, lemon zest and juice, anchovies, and garlic. Add 3 tablespoons olive oil, 3/4 teaspoon salt, and pepper to taste and mix until combined.
2. Stuff and sear: Using your fingers, stuff each calamari body about two-thirds full with the shrimp-breadcrumb mixture and close with a toothpick. Heat the remaining 3 tablespoons olive oil in a wide pot over medium-high heat. Sear the calamari in batches until browned and opaque on both sides, 8 to 10 minutes, and transfer to a plate.
3. Simmer the sauce: Lower the heat, add the garlic and red pepper flakes to the pot and cook, stirring, 1 to 2 minutes. Season with salt, then add the wine and scrape up any browned bits from the pot. Boil until the wine is almost evaporated, then crush the tomatoes into the pot with your hands and add the juices. Add 1 cup water, 3/4 teaspoon salt, and the basil stalks.
4. Braise the calamari: Arrange the calamari in a single layer in the pot. Bring to a simmer, cover, and cook until the calamari are tender, about 40 minutes. Uncover and cook until the sauce thickens, 10 to 15 more minutes.
5. Cook the polenta: Meanwhile, make the polenta: Place 4 1/2 cups cold water in a separate pot over low heat. Add 2 tablespoons olive oil, 1 teaspoon salt, and the bay leaf. Whisk in the polenta in a slow, steady stream, then increase the heat to medium and bring to a boil, whisking frequently. Reduce the heat and cook at a bare simmer, stirring with a wooden spoon, until the polenta is thick and pulls away from the sides of the pot, about 25 minutes. Remove from the heat and stir in the butter and cheese.
6. Assemble and serve: Divide the polenta among shallow bowls. Discard the toothpicks and place the calamari on top of the polenta. Remove the basil stalks and spoon the sauce over the dish. Garnish with the chopped basil and more parmesan.

Recipe Tips

• Don’t overstuff: It is crucial to fill the calamari tubes only about two-thirds full. The seafood filling and the tubes themselves will shrink and expand differently during cooking; if they are packed too tight, they will burst open in the sauce.
• How to secure the filling: When using a toothpick to close the tube, try to “weave” it in and out of the flesh at least twice (like sewing a stitch) to ensure it holds during the long braise.
• Why braise for so long? Calamari has a reputation for being rubbery, but that usually happens when it is cooked “in between” times. It needs to be cooked either very quickly (2 minutes) or very slowly (40+ minutes). The long simmer in tomato sauce breaks down the connective tissue, making it melt-in-your-mouth tender.
• Polenta texture: If your polenta becomes too thick while sitting, whisk in a splash of warm water or milk right before serving to restore that creamy, pourable consistency.

What To Serve With Shrimp-Stuffed Calamari with Polenta Recipe

This rich seafood stew is a complete meal, but a few sides can round it out.

• A simple arugula salad with lemon vinaigrette
• Crusty garlic bread (to mop up extra sauce)
• Steamed broccoli rabe or asparagus
• A crisp white wine like Pinot Grigio or Sauvignon Blanc

How To Store Shrimp-Stuffed Calamari with Polenta Recipe

• Refrigerate: Store the calamari and sauce in one airtight container and the polenta in a separate container. They will keep for up to 2 days.
• Reheat: Reheat the calamari and sauce gently on the stovetop over low heat. Reheat the polenta in a saucepan with a splash of water or milk, whisking vigorously to remove lumps as it warms.
• Freeze: It is not recommended to freeze the cooked calamari as the texture can become tough upon reheating, and the polenta may separate.

Shrimp-Stuffed Calamari with Polenta Recipe Nutrition Facts

• Calories: 650
• Total Fat: 35g
• Saturated Fat: 10g
• Cholesterol: 310mg
• Sodium: 1450mg
• Total Carbohydrates: 45g
• Dietary Fiber: 4g
• Sugar: 6g
• Protein: 42g

Nutrition information is estimated per serving.

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