Stuffed Calamari with Tuna and Olives
Servings 3
Ingredients
- 5 Calamari
- 120 grams Tuna in oil 4.2oz
- 1 tbsp Capers
- 100 grams Bread 3.53oz. Only interior, no crust. Cut into small cubes
- 40 ml White wine 1.3oz
- 50 ml Vegetable broth 1.7oz
- 250 grams Date tomatoes 8oz
- 2 cloves Garlic
- 1 Egg
- 80 grams Kalamata olives 1/2 cup
- 15 grams Tomato concentrate 1/2 oz
- Olive oil to taste
- Salt to taste
- Pepper to taste
- Parsley to taste
Instructions
- Brown one garlic clove in a bit of olive oil. Add in the calamari tentacles and brown for 2 minutes.
- Remove the garlic and add in the bread cubes. Let the flavor blend over high heat for a minute and then add in the broth. Cook for 2 minutes and then let cool.
- Combine the tuna, capers, parsley, whisked egg, salt, pepper, and mix. Use the mix to stuff the calamari and close them with the help of a toothpick.
- Brown the other garlic clove in a little olive oil, adding in the calamari. Brown over a high flame for 2 minutes to seal them.
- Add in the white wine and let it evaporate.
- Add in the tomatoes, the tomato puree, olives, tomato concentrate, a pinch of salt, and cook covered for 5 minutes.
- Serve! E ora si mangia, Vincenzo’s Plate….Enjoy!