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Ingredients
- 8Â medium calamari and tentacles
- 1/4 cup extra virgin olive oil for the stuffing
- 2 tablespoon extra virgin olive oil
- 3 clove garlic
- 1Â small hot chili pepper
- Small bunch fresh parsley
- 10Â Kalamata/Gaeta olives
- 20Â capers
- 1/2 cup white wine
- 12 oz fresh cherry tomatoes (325 grams)
- Fresh cracked pepper to taste
- 1 piece about 5 inches long Italian loaf pan with crust removed and chopped. Usually, I use bread that’s a couple of days old.
Instructions
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Step#1- In a frying pan on medium heat add your oil, garlic, and chili pepper.
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Step#2- Cut your calamari tentacles in small pieces. It’s easiest with scissors.
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Step#3- Add 5-6 of the tomatoes chopped. Cook for a couple of minutes and add your bread and stir until it absorbed all the liquid.
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Step#4- Let the stuffing cool.
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Step#5- With a teaspoon fill the calamari tube 1/2 or 3/4 with the stuffing. Don’t overstuff because calamari shrink and all the stuffing will come out.
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Step#6- In a frying pan on medium gland add 2 tablespoons of extra virgin olive oil and 2 cloves of garlic.
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Step#7- When the oil is hot add you calamari, you can remove the garlic. Sauté on both sides and add the remaining wine
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Step#8- Once the wine has evaporated add your tomatoes. Place a lid but not completely on so that steam can escape and let it cook for 20 minutes.
