Ingredients
- 10 medium-sized calamari (squid)
- 2 anchovy fillets
- 8 tbsp of extra virgin olive oil
- 2 garlic cloves
- 1 handful of parsley
- 2 handfuls of basil
- 1 cup of breadcrumbs
- 2 tbsp of grated parmesan
- salt and pepper
- 2 large, ripe tomatoes
Method
Clean 10 medium-sized calamari (squid) and keep the tentacles.
For the stuffing
Make the stuffing by putting 2 anchovy fillets, 4 tablespoons of extra virgin olive oil, 2 garlic cloves and a handful each of parsley and basil into the food processor until finely chopped. Add a cup of breadcrumbs, 2 tablespoons of grated parmesan and 2 of the calamari bodies and tentacles, roughly chopped. Pulse the mixture until it is well mixed. Season with salt and pepper and stuff the calamari, fixing the tentacles at the open end with a toothpick.
For the sauce
Make the sauce by chopping up 2 large, ripe tomatoes and heating them gently in a pan with 4 tablespoons of extra virgin olive oil, a handful of basil leaves, salt and pepper.
Brush the calamari with olive oil and grill or barbecue them.
To serve
Serve with the sauce.
Serves 8.
