Now on to the stuffing.
Ingredients
Olive oil
White wine
8 Squid tubes & legs (cleaned its about 1 pound)
1 fine chopped onion
1/4 cup Pine nuts (optinal)
2 large Garlic cloves; chopped
1 cup bread crumbs / ricotta cheeses,
Chopped tentacles
Olives..
Cappers
Parsley
1 tomato
2 tablespoon butter
The stuffing
Sauté 1 chopted garlic clove in olive oil when the garlic is a light brown add the Cappers & bread
crumbs/cheese and mix thoroughly. Remove from the heat and add parsley, half of the
onion, and half the olives. Mix till all is blended and let stand till cool.
I like to precook the tubes to tenderize them.
Bring a pot of water to a rolling boil add the
squid and cook for 1 min .Remove from the water and cool in water. They should be round
and just starting to stiffen to shape.
Chop the legs and add to the stuffing. Stuff calamari half full with the mixture.
Do not overfill. The stuffing will swell as it cooks, and will fill the calamari completely
. Close open end with a toothpick.
Brush the stuffed calamari with 1 tablespoon of the oil and grill till brown turning once.
If there is any of the stuffing left (about a tablespoon ) add the remaining garlic clove onion,
add the tomatoes, a pinch of salt, pepper, butter and a cup of wine . Cook for 10 minutes or
till mixture thickens to a sauce.
Place the stuffed, lightly brown Calamari on a plate, spoon the sauce on top and serve