Stuffed Calamari
Serves: 5
Iva Padberg
1 January 1970
Based on User reviews:
49
Spice
53
Sweetness
45
Sourness
41
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
8 small
Squid1 cup
Extra-Virgin Olive Oil1 clove
Garlic (crushed with peel on)2 tbsps
Capers15
Green OlivesDirections:
1
Rinse the squid inside and out and set aside
2
Heat half of the olive oil in a frying pan over medium heat and saute the eggplant, bell pepper and zucchini
3
Season with salt and black pepper, remove from the heat and stir in the buffalo mozzarella, making sure it doesn't melt
4
Gently stuff the vegetables and cheese into each calamari
5
(Don't overstuff because when they cook, the squid shrink and you don't want the stuffing to pop out
6
) Seal the opening by threading the tentacles through the body with a toothpick a few times
7
Heat the remaining olive oil with the garlic in another frying pan
8
Add the stuffed calamari and cook about 1 minute, and then add in the capers, tomatoes and olives
9
Remove the garlic and add a pinch of salt, if desired
10
Cook about 3 minutes longer, and then serve immediately