Starter & Snack

Shrimp-Stuffed Calamari with Polenta

Name: Shrimp-Stuffed Calamari with Polenta
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 4 servings
Ingredients: 2 anchovy fillets, rinsed and chopped; 2 or 3 stalks fresh basil, plus chopped leaves for garnish; 1 bay leaf; 1/4 cup sourdough breadcrumbs (about 1 slice, ground); 18 4-inch calamari (about 2 pounds), cleaned, tentacles separated (ask your fishmonger to do this); 1 28-ounce can plum tomatoes; 1/4 cup dry white wine; 1 large egg; 1/3 cup chopped fresh basil; 1/4 cup chopped fresh parsley; 3 cloves garlic, minced; 6 cloves garlic, thinly sliced; Grated zest and juice of 1 lemon; Kosher salt; Kosher salt and freshly ground pepper; 2 tablespoons extra-virgin olive oil; 6 tablespoons extra-virgin olive oil; 1/4 cup grated parmesan cheese; 3/4 cup grated parmesan cheese, plus more for garnish; 1 cup yellow polenta; 1/4 teaspoon red pepper flakes; 1/2 pound medium shrimp, peeled and deveined; 2 tablespoons unsalted butter, at room temperature

30 September 2026

Not yet ratedRate Recipe

Total Time105 Mins

Serves4

Per Serving$7.64

The recipe Shrimp-Stuffed Calamari with Polenta can be made in around 1 hour and 45 minutes. One portion of this dish contains about 65g of protein, 47g of fat, and a total of 947 calories. For $7.64 per serving, you get a hor d'oeuvre that serves 4. 2 people have tried and liked this recipe.

Pescatarian Starter & Snack Cheese Eggs Tomatoes

Method:

1
Prepare the calamari: Rinse the 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.
2
Add the diced calamari tentacles and shrimp, the breadcrumbs, cheese, parsley, basil, lemon zest and juice, anchovies and garlic.
3
Add 3 tablespoons olive oil, 3/4 teaspoon salt, and pepper to taste and mix until combined.
4
Using your fingers, stuff each calamari body about two-thirds full with the shrimp-breadcrumb mixture and close with a toothpick.
5
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.
6
Make 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.
7
Add 1 cup water, 3/4 teaspoon salt and the basil stalks. 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.
8
Place 4 1/2 cups cold water in a separate pot over low heat.
9
Add 2 tablespoons olive oil, 1 teaspoon salt and the bay leaf.
10
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.
11
Remove from the heat and stir in the butter and cheese.
12
Divide the polenta among shallow bowls. Discard the toothpicks and place the calamari on top of the polenta.
13
Remove the basil stalks and spoon the sauce over the dish.
14
Garnish with the chopped basil and more parmesan.
15
Photograph by Con Poulos