Name: Calamari ripieni (Stuffed calamari)
Yield: Serves 6-8
Cuisine: Italian
Ingredients: 2 eggs, lightly whisked; 250 ml (1 cup) white wine; 3 salt-packed anchovies, cleaned and filleted, or 6 fillets in olive oil, drained and roughly chopped; 6 garlic cloves, peeled and finely chopped; 30 g (½ cup) chopped parsley; 8 tablespoons olive oil; 150 g (5½ oz) breadcrumbs; 100 g (3½ oz) small peeled prawns (shrimp), roughly chopped; 8 medium-sized calamari, about 15 cm (6 in) in length, about 120 g (4½ oz) each

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Twelve

By Tessa Kiros

Published 2003

About

Ingredients

8 medium-sized calamari, about 15 cm (6 in) in length, about 120 g (4½ oz) each
6 garlic cloves, peeled and finely chopped
30 g

Method

Preheat the oven to 200°C (400°F/Gas 6). To clean the calamari, pull the tentacle part out of the body. From the inside of the body, pull out the transparent bone and discard. Rinse well under cold running water. Hold the tentacles firmly with one hand, squeezing out the little beak bo