Calamari Stuffed with Spinach, Prawns, Wild Rice and Wakame

Recipes

Total preparation time: 30 min / Servings: 4 / Energy value: 298 kcal each

Cookware:

1. 1 Litre Saucepan and Lid

2. 4 Litre Stock Pot Steamer

3. 20 cm Non-stick Frying Pan with Tempered Glass Lid

Ingredients:

1. 3 small calamari

Ingredients for the filling:

1. 100 g cocktail prawns

2. 100 g fresh spinach

3. 180 g wild rice

4. 100 g wakame seaweed (or kelp)

5. 5 g hot chilli pepper

6. 3 g sesame seeds

7. 40 g soy sauce

8. 3 lemons

9. 20 ml white wine

10. 25 g butter

11. 2 g parsley leaves

Nutritional information per 1 serving:

1. Protein – 22.3 g

2. Fat – 8.4 g

3. Carbs – 33.1 g

4. Energy value – 298 kcal

5. Cholesterol – 72.2 mg

6. Glycaemic index – 55 (low)

Preparation method:

1. Boil wild rice in a 4 litre stock pot steamer.

2. Peel calamari and remove their intestines.

3. Stir-fry spinach and prawns in the frying pan without oil, then combine them with wakame seaweed (can be substituted with kelp), add hot chilli pepper and sesame seeds. Mix well and add a bit of soy sauce.

4. Stuff calamari with this filling, but not too tightly, and secure with skewers to hold them together.

5. Cook calamari in the same steamer as the rice. Pour the juice from the frying pan where spinach and prawns were stir-fried into a 1 litre saucepan, add white wine, lemon juice and butter, cover with the lid and cook above 4 litre stock pot steamer for 7-8 min. Cooking time depends directly on the size of calamari and will take from 6 to 12 min. Serve steamed calamari on rice, with sauce and chopped parsley leaves on top.