Daca sunteti in cautarea unui preparat special, care sa impresioneze prin gust si eleganta, reteta de calamari umpluti cu creveti sunt alegerea ideala. Aceasta reteta combina texturile delicate ale fructelor de mare cu arome mediteraneene autentice – de la capere si usturoi pana la rosiile proaspete si uleiul de masline. Calamarii umpluti sunt perfecti pentru o cina rafinata, iar procesul de preparare, desi aparent sofisticat, este surprinzator de accesibil. Insotit de un pahar de Sauvignon Blanc vivace, acest preparat se transforma intr-o experienta culinara completa.

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INGREDIENTE (pentru 4 portii)

• 4 calamari

Pentru umplutura

• 200 grame de creveti decorticati
• 2 catei de usturoi
• 2 linguri pesmet
• 30 grame pecorino
• 1/2 legatura patrunjel
• 2 capere mari
• 2 linguri pasta de tomate
• 1 lingura ulei de masline
• Sare

Pentru sosul de tomate

• 2 linguri ulei de masline
• 2 catei de usturoi
• 75 ml vin alb
• 200 grame rosii
• 250 grame rosii in pasta de tomate
• 20 masline Kalamata
• 8 capere
• Patrunjel verde
• Sare

Curatam bine calamarul si il stergem cu grija, astfel incat sa nu ii rupem. Pentru umplutura, mixam intr-un blender usturoiul, caperele si patrunjelul pana obtinem o pasta fina. Adaugam crevetii decorticati si continuam sa mixam pana la omogenizare. Incorporam pesmetul, pecorino, sarea, pasta de tomate si uleiul de masline si amestecam.

Umplem calamarul cu compozitia de creveti si sigilam cu o scobitoare.

Incingem o tigaie si adaugam doua linguri de ulei de masline, impreuna cu usturoiul tocat marunt. Sotam timp de 30 de secunde, apoi adaugam rosiile taiate cubulete si pasta de tomate. Asezonam cu sare si zdrobim usor rosiile cu o furculita. Adaugam caperele, maslinele, calamarii umpluti si tentaculele. Acoperim tigaia si lasam la foc mediu timp de 40 de minute.

Presaram patrunjel verde tocat marunt si servim alaturi de un pahar de Sauvignon Blanc Protocol, de la Crama Stramutata – un vin proaspat si mineral, cu arome delicate de soc, note de agrise, ierburi salbatice si lime.

Detaliile video ale retetei:

Daca v-a placut reteta de Calamari umpluti cu creveti, va invit sa incercati si:

English version

Stuffed Calamari with Shrimp

If you’re looking for a special dish that impresses with both flavor and elegance, stuffed calamari with shrimp is the perfect choice. This recipe combines the delicate textures of seafood with authentic Mediterranean flavors – from capers and garlic to fresh tomatoes and olive oil. Stuffed calamari is ideal for an elegant dinner, and the preparation, though seemingly sophisticated, is surprisingly approachable. Paired with a lively Sauvignon Blanc, this dish becomes a complete culinary experience.

INGREDIENTS (for 4 servings)

• 4 whole calamari

For the Filling

• 200 grams shrimp
• 2 garlic cloves
• 2 tablespoons breadcrumbs
• 30 grams pecorino cheese
• 1/2 bunch parsley
• 2 large capers
• 2 tablespoons tomato paste
• 1 tablespoon olive oil
• Salt to taste

For the Tomato Sauce

• 2 tablespoons olive oil
• 2 garlic cloves
• 75 ml white wine
• 200 grams tomatoes
• 250 grams tomatoes in tomato paste
• 20 Kalamata olives
• 8 capers
• Fresh parsley
• Salt to taste

Clean the calamari thoroughly and pat them dry. For the filling, blend the garlic, capers, and parsley in a blender until a smooth paste forms. Add the peeled shrimp and blend again until well-combined. Incorporate the breadcrumbs, pecorino cheese, salt, tomato paste, and olive oil, mixing thoroughly.

Stuff each calamari with the shrimp mixture and secure it with a toothpick.

In a pan, heat two tablespoons of olive oil with finely chopped garlic. Sauté for 30 seconds, then add the diced tomatoes and tomato paste. Season with salt and gently crush the tomatoes with a fork. Add the capers, olives, stuffed calamari, and tentacles. Cover the pan and cook over medium heat for about 40 minutes.

Sprinkle finely chopped fresh parsley over the dish and serve with a glass of Sauvignon Blanc Protocol from Crama Strămutată – a fresh, mineral wine with delicate elderflower aromas, notes of gooseberry, wild herbs, and lime.

If you enjoyed this stuffed calamari with shrimp recipe, feel free to try also Insalata di Mare, Lemon Ricotta Zucchini & Saute di Calamaretti or Cacciucco – Tocana toscana.

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