- Serving: 4
- Preparation: 25
- Cook time: 50
Ingredients
- 4 Calamari large or 8 medium- around 400g
- 1 Red onion finely chopped
- 2 cloves Garlic finely chopped
- 25 gr Capers
- 100 gr Bread crumbs (made from day old bread in a food processor)
- 1 Egg
- 1 cup Wine
- 1 tbsp Oregano
- 1 tsp Chili flakes
- 1 bunch Flat leaf parsley
- 30 gr Grated pecorino cheese
- 2 Tins of tomatoes (or 800g skinned and chopped fresh tomatoes)
- Olive oil
- Seasoning
- --------------
- To Serve, we suggest:
- Cooked rice & green salad
Method
- Prepare the calamari, we will be using the tubes to stuff and chopping the tentacles to add to the sauce, nothing goes to waste.
- Prepare the stuffing:
Place 15g capers, 2 thirds of the cheese, the breadcrumbs, the egg, a drizzle of olive oil, 2 tbsp of water, a pinch of black pepper and most of the chopped parsley in a bowl – mix together with your hands. - Stuff the calamari, until the tubes are about half full then close with toothpicks. Don’t be tempted to overfill as the breadcrumbs expand and the result isn’t pretty.
- The sauce:
Pour olive oil into a large non-stick pan, just enough to cover the base. Place over a medium heat and add the onion, cooking until translucent. Then add the garlic and cook for a further 2 minutes. Now put the tomatoes, a cup of wine, oregano, chili flakes and seasoning into the pan and cook for 5 minutes. - Put it together:
Add the stuffed calamari, the chopped tentacles, the remaining capers and enough water to cover, put a lid on the pan and cook over a low heat for around 40 minutes. You should have a thick tomato sauce now with tender calamari.
Serving suggestion
I like to eat this dish with plain boiled rice (basmati, brown, whatever your preference) as it’s quite rich, with a nice fresh green salad on the side, this gives it a lovely balance.
Place the stuffed calamari on top of the rice, pour over the sauce, sprinkle with the remaining cheese, parsley and black pepper
