Calamari ripieni with lemon butter and crispy capers
TM6 TM5 TM31

Calamari ripieni with lemon butter and crispy capers

3.8 (5 ratings)

Ingredients

  • 9 calamari tubes, cleaned, 1 cut into pieces (3 cm - see Tips)
  • 150 g brown onion, cut into halves
  • 100 g fennel, white part only, cut into pieces, fronds reserved for garnishing
  • 3 sprigs fresh flat-leaf parsley, leaves only
  • 2 garlic cloves
  • 1 fresh long red chilli, trimmed, cut into halves and deseeded if preferred (optional)
  • 40 g extra virgin olive oil, plus extra for shallow frying and brushing
  • 80 g arborio rice
  • 2 pinches saffron (optional - see Tips)
  • 150 g white wine
  • 150 g water
  • 1 tsp Vegetable stock paste (see Tips)
  • 1 tbsp tomato paste
  • 2 pinches ground black pepper
  • 4 tbsp pickled capers, rinsed and drained
  • 100 g salted butter, cut into pieces
  • 40 g lemon juice (approx. 1 lemon)

Nutrition
per 1 portion
Calories
1252.7 kJ / 298.3 kcal
Protein
24.3 g
Carbohydrates
10 g
Fat
17.7 g
Saturated Fat
8 g
Fibre
1.8 g
Sodium
796.1 mg

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