Stuffed calmars : Regional recipes of the Riviera

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Regional Recipes

Stuffed calmars


  • Preparing time : 1 heure
  • Ingredients : For four persons
    8 calmars (120g each)
    200g of caul
    10cls of olive oil
    salt and pepper

    for the stuffing
    300g of calmars
    50g of 'blettes' leaves
    1 onion
    2 cloves of garlic
    100g of mussels (without the shell)
    100g of rabbit
    80g of bacon
    thyme, rosemary

    for the sauce
    150g of flat parsley
    250g of curly parsley
    80g of butter
    1 clove of garlic

    for the caponate
    500g of eggplants
    1 onion
    1 clove of garlic
    1 large spoonful of olive oil
    350g of tomatoes
    50g of caper
    1 large spoonful of vinegar
  • Cooking time : 50 minutes

Wash, gut, and remove the skin of the calmars (especially the ones for the stuffing), drain them on a piece of cloth.

Wash the «blettes». Peel the onion and the cloves of garlic.
Pass all the stuffing ingredients through a masher equipped with a medium size gril.
Stuff each calmar with this mixture. Wash and drain the caul, then cover the calmars individually with it.

Wash and drain both types of parsley. Mix the curly and the flat parsley, 10cls of water and the butter.
Season.. Peel and add the garlic. Boil the sauce, then, while whipping, cook it on a hot temperature for 5 minutes. Mix and store it.

Wash and cut the eggplants into small cubes. Cook them for 5 minutes in the steam.
Peel and thinly cut the onion and the garlic. Fry them with olive oil in a stewpan.
In a pan, boil the tomatoes for 30 seconds. Remove the skin, the seeds, then mash them.
In the previous pan add the tomatoes, the eggplants, cook them for 20 minutes on a soft temperature. Add the caper, then the vinegar, and season.
Fry the rest of the flat parsley, store it on absorbent paper. Heat the oven to 200°. Put olive oil in a pan, fry the calmars until they get light brown.
Heat it in the oven for ten minutes.

Put some 'caponate' in each plate with the calmars (cut into 2 pieces). Pour the sauce over the calmars, sprinkle with fried parsley.


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