Seafood Main Course


shrimp stuffed calamari



  • 25 ml Olive Oil
  • 2 tbsp chopped Garlic
  • 150 gms chopped Onion
  • 400 gms Shrimp (peeled, in small pieces)
  • 1 teaspoon salt
  • 1 onion chopped
  • ½ teaspoon Paprika
  • ½ teaspoon ground black pepper
  • 150 gms Tomato (blanched, deseeded and roughly chopped)
  • 2 tablespoon fresh chopped parsley
  • ¼ cup concentrated tomato paste
  • 2 cups of warm natural water
  • Seasoning as required.



  • 1lb pound medium squid (about 4), cleaned, bodies and tentacles separated
  • 1 teaspoon salt
  • 1 fresh lemon
  • Black pepper
  • 2 garlic cloves, roughly chopped
  • parsley
  • Seasoning as required.




Step 1 – Clean the squid. Cut the tentacles off and make sure the opening is large enough to stuff. The squid was seasoned with lemon, salt and pepper, marinating for 2 hours.

In a large frying pan, heat up olive oil over medium heat. Add garlic and saute for a minute until the garlic begins to turn slightly brown. Then add calamari and cook on both sides, until the meat becomes opaque. Add parsley. Reduce the heat to medium low, cover the pan with a lid, and cook for about ten minutes, for the squid finish cooking. Reserve.


Step 2 –  To make the filling, using another saucepan, heat olive oil, sauté onions and garlic . Keep sautéing during ½ minutes and add shrimps, paprika and blackpepers .Still keeping sautéing and add chopped deseeded tomato. Cook for 5 minutes until the moisture evaporated then add tomato paste with warm water and reduce heat to low. Add some amount of chooped parsley. Cook for 10 minutes until the water reduce from the saucepan.


Step 3 –  Stuff each squid with the mixture, leaving about an inch at the top. Seal the opening by threading a toothpick a few times. Cover the pan, and simmer for 20 minutes, stirring occasionally and adjusting the heat to make sure the sauce maintains a lazy bubble. Adjust with salt to taste. Garnish with the parsley. .    Serve with pasta or rice.

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