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Ruggiero Seafood: Fisherman's Pride
Fisherman's Pride: America's #1 Selling Brand of Calamari and Specialty Seafoods

Calamari

Green Label Calamari

Green Label® Calamari

Loligo Gahi

Fisherman’s Pride Green Label Label® Brand Calamari. Our tasty, naturally tender imported calamari is a gourmet's delight. Harvested just off the Peruvian coast, the catch is manually processed and frozen within hours. Our Green Label® Brand imported calamari is processed at our approved HACCP plants under the strictest control guidelines for consistency, quality and excellence.

Recipe — Stuffed Calamari & Squigetti Sauce
Ingredients

Stuffed Calamari

2 1/2 Ibs. calamari

2 cups bread crumbs

1 cup grated goat! cheese

1/4 cup chili peppers (finely chopped)

2 eggs (beaten)

3 cloves garlic (finely chopped)

1 tbs. allspice

1 tsp. salt

1 tsp. black pepper

2 cups white rice

1 can black beans


Squigetti Sauce

2 1/2 Ibs. calamari

1 oup water

lour onion (chopped)

2 cloves garlic (minced)

3 tbs. butter

1 28 oz. can crushed tomatoes

I (6 ounce) can tomato paste

2 tbs. fresh Italian parsley (chopped)

1/2 tsp. dried oregano

1/4 tsp. fresh or dried basil

Salt and black pepper (if desired)

Dash of hot sauce

Stuffed Calamari

Thaw and wash calamari; set aside. To make stuffing, in mixing bowl add bread crumbs, grated cheese, chili peppers, garlic, allspice, salt, pepper and eggs. Mix well (if not moist enough add water a little at a time - do not make soft). Put rice in sauce pan and add water to about 1/2 inch over rice. Cover and cook on low heat until water is absorbed. Fill calamari tubes with stuffing mixture, basting tubes and tentacles with olive oil. Place in baking pan.

Sprinkle with salt, pepper and bread crumbs. Cover pan with tin foil and bake in pre-heated oven at 3500 for 20 minutes. Uncover and allow to brown for 5 to 10 minutes. Take black beans and fold into rice; place on platter and top 'with stuffed calamari and tentacles, as shown.

Serves 6.


Squigetti Sauce

Thaw and wash calamari. Slice tube into 1/4 inch rings; tentacles into small pieces. Meanwhile, bring water and salt to boil. Add calamari, cover and steam for 10 minutes, stirring frequently. Set aside. In a separate saucepan add butter, onions and garlic. Sauté until tender but not brown, stir frequently. Add calamari and remaining ingredients. Cook for an additional 30 minutes over medium heat Stir frequently.

Serve warm over pasta. Sprinkle with Parmesan cheese.

Green Label Calamari Packing Information
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