Stuffed Calamari
Squids are always good, no matter the way they are cooked : fried, braised, grilled or roasted. In this recipe squids are stuffed with a tasty filling made with bread crumbs, capers and garlic. I didn’t mention the black olives over the top…The resulting sauce is just delicious !
Ingredients
- 12 small calamari with tentacles - cleaned (about 4 pounds)
- 100 grams bread crumbs
- 2 cloves garlic
- 2 sprigs fresh parsley
- 1 handful capers - washed and rinsed
- 120 ml extra-virgin olive oil
- 2 anchovies - (optional)
- ½ cup dry white wine
- 10 cherry tomatoes
- 1 handful black olives
Instructions
- Prepare the filling : in a food processor, mix bread crumbs, garlic cloves, fresh parsley, capers, anchovies, and extra-virgin olive oil.
- Cut the tentacles from the calamari and set aside.
- Fill each calamari with 2-3 tablespoons filling but don’t over fill them.
- Close the calamari with a toothpick and place them in one layer in a baking pan greased with extra virgin olive oil.
- Arrange tentacles on top of the calamari (or where you find some space !) and sprinkle black olives and cherry tomatoes.
- Season with some more extra virgin olive oil.
- If you have some stuffing left, sprinkle over the top.
- Drizzle with white wine and bake uncovered in the oven for about 25 minutes at 200°C -375°F.
Notes
You don’t really need to add salt as capers, olives and anchovies contain already enough salt.