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 !
Prep Time 20 minutesmins
Cook Time 25 minutesmins
Total Time 45 minutesmins
Servings 4to 6
Ingredients
12small calamari with tentacles - cleaned (about 4 pounds)
100gramsbread crumbs
2clovesgarlic
2sprigs fresh parsley
1handfulcapers - washed and rinsed
120mlextra-virgin olive oil
2anchovies - (optional)
½cupdry white wine
10cherry tomatoes
1handfulblack 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.