Compatible versions
Calamari ripieni with lemon butter and crispy capers
Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
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
In Collections
Alternative recipes
Warm wasabi potato salad
30min
Seared tuna on chilli bean mash
35 Min
Mussels in white wine and cream sauce
45min
Sicilian prawn salad
40min
Asparagus and pea omelette
20 min
Steamed asparagus with caper crumbs
30min
Beetroot, pear and blue cheese salad
1h 10min
Smoked prawn kebabs with avocado whip
25 min
Prawn and mushroom crepes
50min
Smashed roasted potatoes with rosemary salt
25 godz. 30 min
Green bean bundles, potatoes and thyme butter
50min
Potatoes and green beans with parsley pesto
35 Min