How to make
For this stuffed calamari recipe, you will need bigger calamari. The length of the calamari should be 20-25 cm.
We are usually not lucky enough to buy calamari this big in supermarkets, but if you're ever on the Mediterranean coast, take the opportunity to go to the nearest fish market where you can find a whole range of different types of calamari.
Take the opportunity and buy some more, so that you can enjoy the charms of the Mediterranean even when you are not at the sea.
Frozen calamari can be kept in the freezer for up to 6 months. If you do not have the opportunity to find such a large calamari, you can use several smaller ones.
To start off, we're going to peel the kale and cut it into quarters vertically. Chop the kale into a deep bowl, then cover it with water and leave it for a while. Finely chop the spring onions and stew rhem in olive oil, then strain the kale and put it to stew briefly with the spring onions.
Remove from the heat, add salt and black pepper and mix everything. Finely dice the prosciutto and pour it into the stewed kale and stir.
Stuff the calamari with kale and prosciutto stuffing. Close up the calamari with a toothpick or two and place it in an ovenproof dish. Place lumps of butter on and around the calamari. Cut the calamari in several places along its length.
Turn the cut side of the calamari to face the bottom of the ovenproof dish and put it to bake in the oven while you prepare the sauce. Turn on the oven at 390°F (200°C).
Let's start with the sauce. Chop the garlic into small cubes. Use coconut milk - the thick stuff from the cans. Pour the coconut milk into a deeper container, add finely chopped garlic, a teaspoon of curry, a little salt - as salty as you would like it to be, a pinch of black pepper and a teaspoon of ginger and mix everything.
Remove the baking pan from the oven, turn the calamari to the other side, then place it back into the oven to bake for 7-8 minutes.
When the time is up, remove the baking pan from the oven and pour the sauce over the calamari.
Put aluminum foil and place it back into the oven to bake at 390°F (200°C) for 40 minutes.
Reduce the temperature to 360°F (180°C) and bake for another 20 minutes.
Remove the baking pan from the oven, remove the aluminum foil, turn the calamari over and sprinkle with the fresh parsley. Use as much seasoning as you like, just remember that it has a strong smell, so don't overdo it, so it doesn't overpower with its flavor.
Place them back into the switched off oven for another minute without the aluminum foil. Take it out of the oven and leave it to cool for about fifteen minutes, then place it in a larger dish and cut it into rings through the already cut parts.
Serve the Stuffed Calamri with Kale and Prosciutto on plates and eat while the dish is warm.
