Description
8 calamari (about 2 pounds)
2 tablespoons olive oil, divided
1 onion, finely diced
3 cups stale bread cubes
2 anchovy filets, minced
¼ cup chopped flatleaf parsley
3 tablespoons chopped black olives
2 tablespoons capers
¼ cup grated romano cheese
1 egg, lightly beaten
Salt and pepper
For the sauce
2 tablespoons olive oil
2 garlic cloves
Pinch of chili flakes
¼ cup white wine
1 jar tomato puree (passata)
Salt and pepper
2 tablespoons chopped parsley for garnish
Ingredients
Instructions
- Seprate the calamari tubes from the tentacles. Place the tubes a plate in the refrigerator while you prepare the stuffing. Dice the tentacles and set them aside.
- In a small skillet, heat the olive oil over medium heat, add the onion and saute 5 to 7 minutes until translucent. Add the diced tentacles and saute 2 minutes more. Remove from the heat.
- In a medium bowl, place the bread, the onion mixture, anchovy, parsley, olives, capers, romano cheese and stir to combine. Add the egg and sprinkle with salt and pepper to taste. Using clean hands, mix to combine very well.
- Stuff the bread mixture into the calamri tubes, about ⅔ of the way and seal with a toothpick.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Brown the calamari 2 minutes per side and transfer to a plate. Add the garlic, chili flakes and stir until fragrant. Add the white wine and reduce 1 minute. Add the tomato passata, salt and pepper, stir then return the squid to the saucepan, cover and summer 30 minutes.
- Adjust seasonning and serve with additional parsley.
