Recipe courtesy of Anne Burrell
Stuffed Calamari with Snapper and Fregola in a Burst Cherry Tomato Sauce
Total:
1 hr 30 min
Active:
1 hr 15 min
Yield:
4 servings
Level:
Advanced
Total:
1 hr 30 min
Active:
1 hr 15 min
Yield:
4 servings
Level:
Advanced

Ingredients

Burst Cherry Tomato Sauce:
  • 3 tablespoons extra-virgin olive oil
  • 3 cloves garlic, minced
  • Pinch red pepper flakes
  • 2 cups heirloom cherry or grape tomatoes
  • 1 cup chicken stock
Fregola:
  • Kosher salt
  • 2 cups fregola
  • 1 cup fresh corn kernels
Stuffed Calamari:
  • 12 ounces rock shrimp
  • 1/2 cup breadcrumbs
  • 3 tablespoons chopped fresh parsley
  • Kosher salt
  • Extra-virgin olive oil, as needed
  • 12 ounces calamari tubes, cleaned
Snapper:
  • 2 tablespoons extra-virgin olive oil
  • Four 6-ounce snapper fillets, cleaned and bones removed
  • Kosher salt

Directions

For the tomato sauce: To a medium saucepan over medium heat, add the olive oil, garlic and red pepper flakes. Cook until the garlic is fragrant, being careful not to burn. Add the cherry tomatoes; toss to combine and coat with the oil. Add the chicken stock and cook until tomatoes burst, about 10 minutes. Hold over medium-low heat.

For the fregola: Bring a medium pot of salted water to a boil. Add the fregola and cook according to package instructions. Drain and toss with the corn. Season with salt.

For the stuffed calamari: Combine rock shrimp, breadcrumbs, parsley and some salt in a food processor. Pulse to a thick paste; add olive oil if needed. Transfer the shrimp paste to a medium pastry bag and pipe into the calamari until three-quarters full. Seal the calamari with skewers.

Simmer the stuffed calamari in the tomato sauce for 5 minutes. Flip and simmer until cooked through, another 5 to 7 minutes.

For the snapper: Heat the oil in a medium saute pan over medium-high heat. Sprinkle the snapper with salt on both sides. Place the fish in the hot pan, skin-side up, for about 3 minutes. Flip and cook on the reverse side for an additional minute or until cooked through. Remove the fish from the pan.

To serve: Spoon the fregola and corn onto a plate, place a snapper fillet and some stuffed calamari on top. Top with tomato sauce.

Recipe courtesy of Anne Burrell

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