Stuffed Calamari
Serves 2
Prep Time 15 mins
Cooking 55 mins
Level medium
Ingredients
- 4 Medium sized Calamari
- 150g Onions
- 60 g Mayor Polpa (tomato pulp)
- 30g Black Olives
- 3 Cloves of garlic
- Fresh Mint
- Olive Oil
- Seasoning
Clean the calamari. Holding the body firmly, grasp the head and pull gently, twisting, if necessary, to pull the head away from the body without breaking the ink sac. The internal body and tentacles will come out with it. Cut the tentacles from the head just below the eyes. At the centre of the tentacles is a small beak. Squeeze to remove it and discard. Set aside the tentacles. If the recipe calls for ink, reserve it; otherwise, discard the head and ink sac. At the top of the body, there is a clear piece of cartilage. Pull it out and discard as well. If the squid has an outer, spotted, membrane-type skin, pull it off and discard too. Wash the tube carefully, inside and out, together with the tentacles under cold running water. Set the calamari aside to drain. Finely chop the tentacles and set them aside. Pit the olives, slice them into thin slivers and set them aside. Peel and finely chop the onions and garlic. Heat some olive oil in a large frying pan, add the onions and garlic and fry them gently until soft and golden. Preheat the oven 1790C, gas mark 3. Add the reserved squid tentacles and fry for a further 5 minutes, stirring often. Stuff the calamari with the mixture, allowing a little room for the stuffing to expand during cooking. Seal the ends with cocktail sticks. Lightly grease a baking dish with olive oil and place the stuffed calamari in it. Cook in the oven for about 45 minutes. Serve hot with tomato sauce.
Recipe by Anton B.Dougall
