Calamari stuffed with bread crumbs, pine nuts, and capers
8 large squid, frozen, cleaned, with tentacles
¼ cup olive oil, divided
1 onion, finely chopped
1 garlic clove, minced
¾ cup homemade breadcrumbs
3 anchovy fillets, rinsed and chopped
¼ cup capers, rinsed and chpped
¼ cup pine nuts, coarsely chopped
¾ cup parsley, chopped
Salt and pepper
500g crushed tomatoes
Defrost the squid, rinse the tubes. Finely chop the tentacles and set aside for the stuffing.
Heat 2 tablespoons of olive oil in a skillet and brown the chopped tentacles.
Add onion and cook for 5 minutes.
Add garlic and cook for another minute. Remove from heat and set aside.
In a bowl, combine the breadcrumbs, anchovies, capers, pine nuts, ½ cup parsley and eggs.
Add the tentacle mixture. Season with salt and pepper and mix well.
Stuff the squid tubes with the mixture and seal each with a toothpick.
Place the remaining olive oil in a skillet over medium heat. Add the stuffed squid and brown on all sides.
Add the crushed tomatoes and bring to a boil. If too thick, add some water. Cover and simmer for 20 minutes or until tender.
Remove the toothpicks, transfer to a serving platter and garnish with remaining parsley.