Shrimp-Stuffed Calamari with Polenta (Food Network Kitchens) Recipe

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Shrimp-Stuffed Calamari with Polenta (Food Network Kitchens)
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  1. For the Calamari:
  2. For the Sauce:
  3. For the Polenta:
  4. Prepare the calamari: Rinse the bodies and set aside. Dice the tentacles and the shrimp into 1/4-to-1/2-inch pieces. Beat the egg in a large bowl. Add the diced calamari tentacles and shrimp, the breadcrumbs, cheese, parsley, basil, lemon zest and juice, anchovies and garlic. Add 3 tablespoons olive oil, 3/4 teaspoon salt, and pepper to taste and mix until combined.
  5. Using your fingers, stuff each calamari body about two-thirds full with the shrimp-breadcrumb mixture and close with a toothpick. Heat the remaining 3 tablespoons olive oil in a wide pot over medium-high heat. Sear the calamari in batches until browned and opaque on both sides, 8 to 10 minutes, and transfer to a plate.
  6. Make the sauce: Lower the heat, add the garlic and red pepper flakes to the pot and cook, stirring, 1 to 2 minutes. Season with salt, then add the wine and scrape up any browned bits from the pot. Boil until the wine is almost evaporated, then crush the tomatoes into the pot with your hands and add the juices. Add 1 cup water, 3/4 teaspoon salt and the basil stalks. Arrange the calamari in a single layer in the pot. Bring to a simmer, cover and cook until the calamari are tender, about 40 minutes. Uncover and cook until the sauce thickens, 10 to 15 more minutes.
  7. Meanwhile, make the polenta: Place 4 1/2 cups cold water in a separate pot over low heat. Add 2 tablespoons olive oil, 1 teaspoon salt and the bay leaf. Whisk in the polenta in a slow, steady stream, then increase the heat to medium and bring to a boil, whisking frequently. Reduce the heat and cook at a bare simmer, stirring with a wooden spoon, until the polenta is thick and pulls away from the sides of the pot, about 25 minutes. Remove from the heat and stir in the butter and cheese.
  8. Divide the polenta among shallow bowls. Discard the toothpicks and place the calamari on top of the polenta. Remove the basil stalks and spoon the sauce over the dish. Garnish with the chopped basil and more parmesan.
  9. Photograph by Con Poulos
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1072.6 Kcal (4491 kJ)
Calories from fat 538.91 Kcal
% Daily Value*
Total Fat 59.88g 92%
Cholesterol 608.69mg 203%
Sodium 2119.33mg 88%
Potassium 1313.53mg 28%
Total Carbs 75.49g 25%
Sugars 10.72g 43%
Dietary Fiber 8.88g 36%
Protein 56.08g 112%
Vitamin C 123.1mg 205%
Vitamin A 3.5mg 117%
Iron 3.5mg 19%
Calcium 1601.5mg 160%
Amount Per 100 g
Calories 166.84 Kcal (699 kJ)
Calories from fat 83.83 Kcal
% Daily Value*
Total Fat 9.31g 92%
Cholesterol 94.68mg 203%
Sodium 329.66mg 88%
Potassium 204.32mg 28%
Total Carbs 11.74g 25%
Sugars 1.67g 43%
Dietary Fiber 1.38g 36%
Protein 8.72g 112%
Vitamin C 19.1mg 205%
Vitamin A 0.5mg 117%
Iron 0.5mg 19%
Calcium 249.1mg 160%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 25.6
  • 28

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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