How to make
The jasmine rice is cooked first. Its characteristic is that it is cooked on the principle of absorption, which means that it is prepared in a certain amount of water, which is completely absorbed on a low heat, with the proportions being 1.8 oz (50 g) of rice to 3.5 oz (100 g) of water.
This time, we will finish off cooking the rice, until it's semi-cooked, because we will cook it with the calamari.
The second step is the preparation of the calamari: drop the tubes of squid into boiling water for ten seconds. Take them out and immerse them in cold water. Leave them aside.
The third step is the preparation of the stuffing for the stuffed calamari: wash the seafood well. Finely chop the onion, garlic cloves and pepper and stew them in olive oil for a few minutes.
Add the seafood and after 2-3 minutes add the tomatoes, salt, black pepper, basil, parsley (or just parsley, or just basil). Pour the white wine.
As soon as it evaporates halfway, remove it from the heat.
When they have cooled slightly, add the parmesan and the grated scamorza cheese.
A few words about scamorza cheese. It has a nice pear-shaped shape and has a slightly smoky aroma, it is used for cooking risotto in Italy. If you don't have one, use ready-made grated mozzarella - it is specially processed and very tasty.
Add the semi-cooked rice and the chopped fresh basil and parsley to the stuffing (or both).
Stuff the calamari tubes with the seafood mixture, by pinching the edges with toothpicks. Sprinkle them with salt and black pepper.
Arrange them in a baking pan and cover them with olive oil and the remaining wine. Bake them in a heated oven at 390°F (200°C) for 15 minutes.
Enjoy making my extremely delicious specialty Stuffed Calamari Buonissimo, which is much loved by my guests and family!
