You may also like
Ingredients
- 4 small calamari (about 150g each), cleaned, tentacles reserved
- Tomato sauce
- 75mL extra virgin olive oil
- 1 clove garlic, sliced
- 800g ripe tomatoes, skinned and de-seeded
- Salt and pepper
- 8 large basil leaves
- Stuffing
- 100mL olive oil
- 1 small onion, finely chopped
- 1 small fennel, finely chopped
- 2 cloves garlic, finely chopped
- 1/2 tsp large red chilli, finely chopped
- 200g peeled and chopped eggplant
- 150mL white wine
- Salt and pepper
- 50g parmesan, finely grated
- 2 tbsp flat-leaf parsley, finely chopped
Method
For sauce, heat oil in a pan and saute garlic until golden. Discard garlic. Add tomatoes, salt and pepper and simmer for 20 minutes. Add basil and remove from heat.
For stuffing, heat oil in a pan over medium heat and add onion, fennel, garlic and chilli. Cook for 5 minutes until onion is soft. Chop tentacles and add to onion mixture with eggplant. Cook for 5 minutes, then add white wine, salt and pepper and simmer until wine is reduced. Cool, add parmesan and parsley and mix.
Stuff calamari with the mixture and secure tops with a toothpick. Combine tomato sauce and 200mL water in a large pan, add calamari and simmer gently for 30 minutes or until calamari is tender. Remove toothpicks before serving.
