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Calamari Ripieni

Published Apr 1, 2009 - (Updated Dec 3, 2012)


Featured in Vallarta Lifestyles Magazine, Winter/Spring 2009 issue.

Courtesy of Trattoria Michel
4 appetizer servings or 2 servings as a main course


8 baby calamari, washed and drained, with tentacles • 10.5 oz shrimp, peeled and cleaned
7 oz carrots, chopped • 7 oz zucchini, chopped
3.5 oz shallots, diced • 1 egg
Fresh thyme, salt and ground pepper to taste

Cook the shrimp in fish or shrimp stock until almost done. Cook the vegetables in a little olive oil, until al dente. Season with thyme, salt and pepper. Chop the shrimp in cubes a little bigger than the vegetables.  Add the vegetables and egg, and mix well. Stuff the calamari with the filling, and close with a toothpick. Bake them in a preheated 375° oven until tender, basting periodically with olive oil. As a main course, serve with a mixed salad or Italian white wine risotto.

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