Name: Calamari Ripieni di Gamberi (Stuffed squid with prawns)
Yield: Serves 4–6
Cuisine: Italian
Ingredients: 16 small raw prawns, or 8 larger ones, peeled; 8 medium squid (about 800 g cleaned weight); salt and pepper; 2 eggs, beaten; 100 ml dry white wine; 2 tbsp finely chopped parsley; 1 garlic clove, finely chopped; 4 tbsp fresh breadcrumbs; juice of 1 lemon; 4 tbsp olive oil

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Antonio Carluccio's Italia

By Antonio Carluccio

Published 2005

About

This recipe comes from Giulianova in Abbruzi, where it is served in many of the restaurants. I’ve heard that the idea came from some fisherman who had seen a voracious squid with a whole prawn in its stomach! The rest is easy to imagine.

Ingredients

8 medium squid (about 800 g cleaned weight)
16 small raw prawns, or 8 larger ones, peeled

Method

Unless they are already prepared, clean the squid, cutting off the heads and beak. Leave the pouches whole, and keep the little bunches of tentacles together; discard the heads. Remove the transparent quill from each body pouch, then rinse.

Chop the tentacles finely, and chop the prawns roughly if they are large. Sauté them together in 1 tbsp of the olive oil for 1½ minutes.

For