California Farm Paella Stuffed Calamari Steaks

Hey everyone, it's John, welcome to my recipe page. Today, we're going to make a special dish, California Farm Paella Stuffed Calamari Steaks. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

California Farm Paella Stuffed Calamari Steaks is one of the most popular of recent trending meals on earth. It's easy, it is quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. California Farm Paella Stuffed Calamari Steaks is something that I've loved my entire life.

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As for the number of servings that can be served to make California Farm Paella Stuffed Calamari Steaks is 2 people, 4 dinners. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook California Farm Paella Stuffed Calamari Steaks estimated approx 1 hour.

To get started with this particular recipe, we have to prepare a few components. You can cook California Farm Paella Stuffed Calamari Steaks using 20 ingredients and 4 steps. Here is how you can achieve that.

Now that excellent frozen squid steaks are available in local supermarkets year round, this is how I make a quick stuffed calamari paella dinner. Calamari steaks are 4 to 5 ounces each, cut from the 5 pound “mantle” of large squids, and tenderized before being flash frozen. Alioto in San Francisco makes the best.

Ingredients and spices that need to be Get to make California Farm Paella Stuffed Calamari Steaks:

1. 4 calamari steaks, 1 pound
2. 1 Tbs baking powder, 4 Tbs all-purpose flour, 1 Tbs cornstarch, 4 Tbs milk
3. 4 Tbs frozen peeled tiny Newport shrimp
4. 1 Tbs fermented shrimp meat (amazon, called trassi)
5. 1/2 cup sushi rice
6. Tsp sweet paprika powder
7. 1 Small Heirloom tomato
8. 1 Small Mild red onion
9. 1 Small Sweet green pepper
10. 1 Small Sweet red pepper
11. 4 Tbs frozen green peas
12. 1/2 cup saffron tea
13. 2 Cloves garlic, crushed
14. 1/2 Cup white wine
15. Tsp fresh rosemary leaves
16. Tsp fresh chopped parsley leaves
17. 1 Tbs California olive oil
18. 1 quart Grapeseed oil for wok frying, filter and reuse
19. Equipment: cast iron sauce pan, wok, butcher twine
20. Cost: squid $6, shrimp $1, spices $1, veggies, rice $1, $2.25 per dinner

Steps to make to make California Farm Paella Stuffed Calamari Steaks

1. Defrost squid steak in fridge night before. Steaks are 5”x4” and 3/4” thick. Butterfly steaks with deboning knife at 3/8th inch thick, like pita bread, so you can stuff paella inside. Do not cut bottom, so the butterfly opens like a book that is almost 8” x 5”.
2. In cast iron sauce pan, bring to boil 4 Tbs tiny frozen shrimp in 1/2 cup of white wine with rosemary, parsley, paprika, crushed cloves of garlic, Tsp fermented shrimp meat, 1/2 cup saffron tea, 5 minutes. Taste broth. Add 1/2 cup california Nishiki sushi rice, 1/2 cup water, mix, bring to rolling boil, turn off. Let rest with lid on, 30 minutes.
3. Stirfry diced vegetables, onion, tomato, green pepper, red pepper, green peas in Tbs of olive oil in wok, 5 minutes. Turn on low heat, mix with cooked rice and shrimp, do not stir so paella can bake a crust in the bottom of the wok. Simmer till dry, about 15 minutes. Scrape and mix paella into butterflied calamari steak, stuff, close like an envelope with butcher twine.
4. Heat grapeseed oil to 350F in wok. Dip stuffed calamari steaks in cornstarch, baking powder and flour, deep fry 4 minutes till golden crisp, turn over, fry other side 4 minutes. Serve on bed of paella, with cold beer or cold wine. Leftovers freeze well and reheat well in microwave. Enjoy.

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