Mediterranean Stuffed Baby Calamari on Celeriac Purée

Fancy an evening in the kitchen that feels a little like a holiday? These Mediterranean stuffed baby calamari on celeriac purée bring a taste of the south to your table. If you enjoy thoughtful food choices and a flexitarian way of eating, this is a lovely dish to cook together. Invite friends, set the table and enjoy the evening. For vegetarian guests, use the same Mediterranean filling in small peppers.

Serves 4 · Preparation about 45 minutes · Cooking about 30 minutes, partly alongside preparation.

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Ingredients for Mediterranean stuffed baby calamari

For the Mediterranean stuffed baby calamari

• 12 to 16 baby calamari, about 600 g cleaned tubes

• 60 g pitted olives

• 30 g capers, drained

• 70 g sun-dried tomatoes in oil, drained

• 2 tbsp finely chopped flat-leaf parsley

• Zest of half an unwaxed lemon and 1 tsp lemon juice

• 2 tbsp olive oil

• Salt and black pepper as needed

  
  

For the classic celeriac purée

• 600 g celeriac, peeled weight

• 400 ml vegetable stock, plus a little extra if needed

• 100 ml double cream

• 40 g butter

• Salt, black pepper and freshly grated nutmeg

For the green beans

• 300 g green beans

• 1 tbsp olive oil

• Salt and black pepper

For the roasted cherry tomatoes

• 300 g cherry tomatoes, on the vine if you like

• 1 tbsp olive oil

• Salt and black pepper

For the feta crumble and gremolata

• 100 g feta

• Half a bunch flat-leaf parsley

• Zest of the remaining half unwaxed lemon

• 1 small garlic clove

Method for Mediterranean stuffed baby calamari

1. Clean the calamari and check the tubes

For whole squid, hold the body firmly and gently pull the head and innards out of the tube. Remove the long, translucent to whitish chitinous pen inside, also called the gladius or quill. Check ready-cleaned tubes for this as well and remove any remaining innards. Peel away the outer skin if desired, briefly rinse the tubes inside and out under cold water and pat thoroughly dry. If using the tentacles, cut them off just below the eyes and remove the hard beak from their centre. Discard the head and innards. The cleaned tentacles can be cooked separately alongside the squid; use the intact tubes for stuffing.

2. Make the celeriac purée with cream and butter

Cut the celeriac into small, even cubes. Place in a saucepan with the vegetable stock, cover and simmer for about 20 to 25 minutes until tender. Drain and reserve any excess stock. Blend the celeriac with the cream and butter until smooth. Add a little reserved stock as needed for a creamy purée. Season with salt, pepper and nutmeg and keep warm.

3. Prepare the Mediterranean filling

Finely chop the olives, capers and sun-dried tomatoes. Mix with 2 tbsp chopped parsley, the zest of half a lemon and 1 tsp lemon juice. Taste and season with a little salt and pepper if needed. Loosely fill the dry calamari tubes about two thirds full and secure with cocktail sticks, leaving room for the tubes to shrink during cooking.

4. Cook the beans and refresh in iced water

Trim the beans and bring a saucepan of well-salted water to the boil. Cook the beans for at least 10 minutes and until fully cooked. Transfer immediately to a bowl of iced water to stop the cooking. After about 1 minute, drain thoroughly and pat dry. The iced water is used to refresh the beans after cooking.

5. Roast the cherry tomatoes briefly in a hot oven

Preheat the oven to 240 degrees Celsius conventional heat with a small metal tray inside. Toss the cherry tomatoes with 1 tbsp olive oil, salt and pepper. Carefully transfer to the hot tray and roast for about 5 to 8 minutes, until the skins just split and begin to colour. Remove and keep warm briefly.

6. Cook the baby calamari and finish the beans

Heat 2 tbsp olive oil in a frying pan and sear the stuffed baby calamari over medium-high heat for about 3 minutes in total, turning to brown all sides. Reduce the heat, cover and cook gently for another 3 to 5 minutes, depending on size, until the flesh is fully opaque and the filling is hot. Meanwhile, briefly sauté the dry beans in a second pan with 1 tbsp olive oil for about 2 minutes and season with salt and pepper.

7. Prepare the feta crumble and classic gremolata

Crumble the feta loosely with your fingers. Finely chop the remaining parsley and garlic and mix with the zest of the remaining half lemon. Keep the gremolata fresh and do not cook it.

8. Serve the calamari on celeriac purée

Spoon the celeriac purée onto warm plates and arrange the beans and roasted cherry tomatoes on top. Remove the cocktail sticks and add the stuffed baby calamari. Finish with feta crumble and gremolata and serve immediately.

Summary

Mediterranean stuffed baby calamari on celeriac purée suit a relaxed evening or a small dinner menu with friends. Change the vegetables with the seasons, and for vegetarian guests bake small peppers with the same filling until tender. Everyone at the table can enjoy their own combination. Give the recipe a try and bring a little holiday feeling to your plate.

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