How to make
For this calamari recipe, you will need a larger calamari. Its length should be around 8-10″ (20-25 cm). Calamari this big are rarely found in supermarkets, but if you are on the Mediterranean coast, do not miss the opportunity to run to the nearby fish market, where you will be able to find different types of calamari.
Buy more so you can enjoy the aroma of the Mediterranean cuisine even after you get home. Frozen calamari can be stored for up to 6 months. If you cannot find such a large calamari, you can use several smaller ones.
To begin, peel the potatoes and cut them into quarters vertically. Put a pot of water on the stove and when it boils, boil the potatoes for 7-8 min. Clean the calamari well and make cuts along its length.
Place the potato pieces in the slits and secure and close up the top with toothpicks. Put them in a heatproof pot and put pieces of butter on and around the calamari. Put them in the oven to bake while you prepare the sauce. The oven should be heated to 390°F (200°C).
Start off with the sauce. Cut the onion into small cubes. In a pot, melt the rest of the butter, or 1.8 oz (50 grams) and pour the onion to stew. Add salt to release the juices. While the onion is stewing, also chop the oyster mushrooms and add them to the pot.
Stew and add a little water from time to time. Clean and wash the radish leaves well, cut them into large pieces. When the onion and mushrooms are well stewed, add the radish leaves and stew them for another 5 minutes.
Pour the flour, mix quickly and add the milk. Leave it to simmer for 5 minutes, until it thickens well and add black pepper. Remove the calamari from the oven, turn it over and pour the sauce over it. Put aluminum foil on top and return the stuffed calamari into the oven at 390°F (200°C) for another 40 minutes.
Reduce the heat to 360°F (180°C) and bake for another 20 minutes. Serve the stuffed calamari with sauce and eat it warm and enjoy!
