Stuffed Calamari

Calamari tubes filled with breadcrumbs, herbs and Mediterranean aromatics.

• Serves: 4 people
• Preparation: 30 min
• Cooking: 45 min

Ingredients

• 8 medium calamari, cleaned, tentacles reserved
• 3 tbsp olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 100g fresh breadcrumbs
• 2 tbsp capers, rinsed and chopped
• 50g olives, chopped
• Small handful fresh parsley, chopped
• 400g chopped tomatoes
• 120ml white wine
• Salt and black pepper to taste

Method

1. Clean the calamari carefully, keeping the tubes whole and chopping the tentacles.
2. Cook the tentacles with onion and garlic, then combine them with breadcrumbs, parsley, capers and olives to make a moist filling.
3. Fill each tube only about two-thirds full and secure the opening so the expanding filling does not split it.
4. Brown the calamari gently, add wine and let it reduce, then add the tomato.
5. Cover and simmer until tender, turning occasionally, and serve sliced with the sauce.

Food safety: Cook the stuffed calamari to at least 63°C in the centre.