Calamari Stuffed with Pancetta and Vegetables – Keto Croatian Recipe | Keto Recipes

Calamari Stuffed with Pancetta and Vegetables – Keto Croatian Recipe | Keto Recipes

July 27, 2019 3 By William Morgan


welcome to Keto meals and recipes dot com,
last year while traveling along the
croatian coastline which is also
referred to as the Dalmatian coast line
we enjoyed many amazing seafood
specialties of this wonderful country
today I’ll be showing you how to make
Croatian version of calamari stuffed with
pancetta and vegetables, the
macronutrient ratio for this recipe is
2.3 to 1, with 10.6 grams of
total carbs, 2.9 grams of fiber, resulting
in 7.7 grams of net carbs per single
serving which consists of four of my
stuff calamari, when you’re buying the
squid to make the calamari, you will
have two choices you can either buy the
pre-cleaned or whole not cleaned version
I made an error when I was shopping and
bought the wild-caught unclean version
of the squid so since I had it on hand I
thought it might be of interest to some
of you to show you how to clean them, if
you’re interested in a tutorial on how
to clean the squid please watch to the
end of the video where I’ll be showing
you a step-by-step how-to, so let’s begin.
I have to admit that usually I prefer
the convenience of buying the pre
cleaned frozen squid, I would like to
point out that buying whole squid is
very inexpensive and this makes cooking
calamari a very inexpensive and gourmet
recipe, as you know by now i always weigh
out and assemble all my ingredients
before starting a recipe, because when I
start prepared I’m assured that I’m not
missing an ingredient that might mess up
my recipe, and it will actually shorten
the preparation time when you’re not
hunting for individual ingredients. Now
to make the stuffing, pre-heat your grill
on medium and when the pan is hot add
about three tablespoons of olive oil
making sure to coat the pan bottom and
the sides, when your oil is just starting
to sizzle it’s important to reduce the
heat to medium-low, first add the very
small cubes of pancetta which is
actually just cured pork belly so you
can substitute it with plain pork belly,
the grated onion, the chopped celery, the
grated carrot, and the grated garlic, a
spring or two of fresh rosemary, and the
chopped fennel bulb, and your tentacles
chopped into very small pieces
next sprinkle on the thyme powder, and the
salt, then as you cook toss everything
well to combine all the ingredients, as
the ingredients are slowly sizzling toss
frequently so that nothing will burn,
also by tossing you’ll make sure that
your pork belly or porchetta and the
tentacles don’t get overly crispy
what I’m looking for with least two
ingredients is that they are done but
still tender, the cooking time is about 5
to 6 minutes another way you can tell is
when your vegetables start looking
translucent and the pancetta and pork
belly is cooked but still soft, while
your stuffing is cooking and in between
your stirring, take your keto buns and
scoop out the soft inside, cut the spread
portion into very small pieces and put
your cubed bread into a deep mixing bowl
by the way the link to my easy keto
buns and rolls will be provided in the
description below, when your stuffing mix
is done the first thing you should do is
remove the rosemary twigs, you don’t need
them any more so you can discard them
now transfer the stuffing to the mixing
bowl with the cubed bread and now add
the ground black pepper,
make sure you pour any of the oil that’s
left in the skillet into the mixing bowl,
and also add the additional oil, the oil
has a lot of flavor and healthy fats, and
toss everything to combine allow your
stuffing to cool to room temperature so
it’s easier to handle and for the
flavors to absorb, and as you’re waiting
pat dry your squid tubes before starting
to fill them, I found the easiest way to
stuff these tubes was to use a teaspoon
and then the stuffing of these
tubes was not an elegant process
but this doesn’t matter because you’ll be so
happy with the final results
just get the stuffing into the tube as best you can
after the first couple of spoonfuls just
use your fingers to push the stuffing
towards the end of the tube and also
flatten it out a bit, starting at one end
use a toothpick weaving it in and out to
seal the opening, by the way you only
filled each tube about 2/3 full of
stuffing, you have to leave a fair bit of
room in each of the tubes because the
squid will shrink
as its grilling, first adjust how much
stuffing you’re inserting according to
the size of each available space in the
tube
repeat this process of stuffing the
squid tubes, a bit of advice I’d like to share
when the tube opening is too
narrow to insert a small spoon
I used my kitchen scissors and just cut
it just a tiny little slit at the side
of the squid tube, but keep this cut very
small because you don’t want the filling
to come out as it’s grilling, repeat this
process of stuffing each tube until you
have used up all your squid tubes, now to
start frying first heat up your grill
pan over medium heat and when the dry
pan is hot add the olive oil, then reduce
the elements setting to low, place your
squid tubes perpendicular to the
grilling ridges, this gives it a really
nice aesthetic presentation, also leave
enough space between the tubes so that
you can use your tongs easily to turn
them on the slow setting cook for about
5 to 6 minutes on the first side then
using your tongs flip them to the
other side, cook this side for another 5
to 6 minutes, a good thing to do to
ensure your timing is the same for all
pieces is to choose the same size calamari for each batch you’re grilling
then repeat until you have grilled all of
your stuff calamari, remove from the heat
and place on a platter, after preparing
your stuff calamari, to serve you can
place them on an individual platters, or
place them on a larger serving platter
which will allow each person to choose
however many stuff calamari they want
drizzle some lemon juice and olive oil
on top of each of the squid, to make the
presentation nicer and since you have
leftover fennel leaves why not use them
as part of the garnish and presentation,
and take a thin wedge of lemon which you
cut about two-thirds into the radius,
twist it as I’m showing here and place
it strategically so it looks nice on
your platter, I really hope you give this
amazing creation stuff calamari with
pancetta and vegetables a try really
soon this will bring out your inner
Mediterranean gourmet and you’ll be
surprised how really easy it’s to make
enjoy, now for my explanation of how
clean squid tubes, I would like to
mention that cleaning these squid is
really easy and is not slimy or gross at
all
first take a hold of the tube end and
the head section where the tentacles are
hold both ends firmly and twist the head
side to side and pull out, the inside
content will come out very easily, next I
use tweezers or you can use small pliers
grab a hold that little hard bit that’s
just peeking out, this is the cartilage
of the squid and squid have no bones,
discard this cartilage then take a hold
of the head and with a sharp knife cut
between the eyes and the tentacles
depending where you cut you may notice a
little hard bit at the end of the tentacles
this is just the leftover
cartilage, squeeze the tentacles slightly
and cut out or pull out this last bit of
cartilage and discard it, to peel the
skin just lightly run your knife over
the skin then either using a knife to
scrape off the skin or use your fingers
to grab a small section of the skin you
simply pull it off the skin comes off
very easily, the wings also come off
easily by just holding them and pulling
them away from the tube, you also don’t
need these
so discard the skin and the wings you
must remember to rinse the inside and
the outside of the tube under cold
running water and then place them into a
clean bowl and set aside until they’re needed
but remember to pat dry your
tubes before starting to add the stuffing
I hope that this cleaning
demonstration has been useful
thank you very much for visiting my channel, please
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help us grow, and see you next time where
I will be demonstrating how to make the
really easy grilled zucchini spears
which was part of our meal at Canobo
Ringo on Hvar island, the link for the
calamari stuffed with pancetta and
vegetables recipe will be available in
the description below