Calamari Rellenos Recipe

Name: Calamari Rellenos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1 box calamari, ask for tubes only 3 to 5 per box; Rock shrimp stuffing, recipe follows; Corn puree, recipe follows; Red pepper sauce, recipe follows; Chives, chopped; Black beans, whole cooked; Tomato concasse; Goat cheese; Tempura batter, recipe follows; 8 ears corn, grate on hand grater (coarse); 2 cups chicken or vegetable stock; 1 tablespoon cumin; 1 tablespoon cayenne pepper; Salt and pepper; 2 cups roasted red peppers (3 large peppers); 1/2 cup chicken or vegetable stock; 1/2 cup cream; 1 lime, juiced; 1 teaspoon kosher salt; 1 tablespoon shallots, chopped; 2 cups cooked rock shrimp (chop rough); 2 tablespoons chives; 1 large roasted red pepper chopped; 3/4 cup black beans, cooked; 1 tablespoon cilantro and parsley mix, chopped; 1 cup goat cheese; 3/4 cup pepper Jack cheese, grated; Salt and pepper, to taste

Servings: persons

1 box calamari, ask for tubes only 3 to 5 per box
Rock shrimp stuffing, recipe follows
Corn puree, recipe follows
Red pepper sauce, recipe follows
Chives, chopped
Black beans, whole cooked
Tomato concasse
Goat cheese
Tempura batter, recipe follows
8 ears corn, grate on hand grater (coarse)
2 cups chicken or vegetable stock
1 tablespoon cumin
1 tablespoon cayenne pepper
Salt and pepper
2 cups roasted red peppers (3 large peppers)
1/2 cup chicken or vegetable stock
1/2 cup cream
1 lime, juiced
1 teaspoon kosher salt
1 tablespoon shallots, chopped
2 cups cooked rock shrimp (chop rough)
2 tablespoons chives
1 large roasted red pepper chopped
3/4 cup black beans, cooked
1 tablespoon cilantro and parsley mix, chopped
1 cup goat cheese
3/4 cup pepper Jack cheese, grated
Salt and pepper, to taste

1
For Corn Puree: Simmer for 10 minutes.
2
Blend with hand blender.
3
Mix all ingredients and simmer for 5 minutes.
4
Puree, strain and put in squirt bottle.
5
Saute shallots, shrimp and chives together.
6
Cool on sheet pan.
7
Mix with remaining ingredients
8
Tempura Batter: 1 1/2 cups rice flour 2 tablespoons flour 1/4 cup cornstarch 1 teaspoon baking powder 1 teaspoon salt 1 1/2 cups cold water
9
Mix dry ingredients.
10
Add water slowly, finish with a few ice cubes.
11
Hold over a bowl filled with ice.
12
Assembly: Prepare corn puree and red pepper sauce and set aside.
13
Clean calamari and check to make sure there are no holes.
14
Make sure shrimp stuffing is cooked before stuffing calamari tube.
15
Stuff full but allow room to pinch the end shut prior to frying.
16
Coat calamari with tempura and fry at 330 degrees Fahrenheit until outside is golden brown.
17
Cover plate with corn puree and place calamari on top.
18
Paint with red pepper sauce.
19
Garnish with goat cheese, chives, tomato concasse and black beans.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: 1 box calamari, ask for tubes only 3 to 5 per box, Rock shrimp stuffing, recipe follows, Corn puree, recipe follows, Red pepper sauce, recipe follows, and more.

Yes, Calamari Rellenos falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Calamari Rellenos

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