Recipe provided by Patrice Rames of Bistro St. Tropez
Ingredients:
8 whole calamari (save tentacles to chop)
2 large eggs
2 lbs. ground pork
1 lbs. lobster chopped (optional, you can replace with shrimp or omit)
2 oz of chopped cooked bacon
4 sprigs of fresh thyme (chopped finely)
½ bunch of fresh basil( tarragon works great as well)
2 oz bread crumb
6 oz saffron rice( or plain cooked rice)
2 oz pernod
2 oz virgin olive oil
15 leaves of blanched spinach
1tbsp of salt
1 tsp of black pepper
Pinch of cayenne
Directions:
- Clean the calamari and pat dry.
- In a large bowl whisk the eggs, add the pork with the chopped tentacles, lobster, bacon pieces, thyme and basil. Add the bread crumb and saffron rice. Sprinkle mixture with the pernod, olive oil and ten add the chopped spinach.
- Season with salt, pepper and cayenne to taste.
- Use a spoon or a pastry bag to stuff calamari and close end with a toothpick.
- In a sauté pan with some olive oil, seared your calamari for 1 minute or so on all sides then finish cooking in a 350 degree oven for 10 minutes.
- Serve with a tomato sauce and garnish with fresh basil.
