Calamari stuffed with bread crumbs, pine nuts, and capers
By: Easy cook - Lak...
Published: Sunday, February 24, 2013 - 2:33am

Ingredients




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
2 eggs
Salt and pepper
500g crushed tomatoes

Preparation

1 Defrost the squid, rinse the tubes. Finely chop the tentacles and set aside for the stuffing. 2 Heat 2 tablespoons of olive oil in a skillet and brown the chopped tentacles. 3 Add onion and cook for 5 minutes. 4 Add garlic and cook for another minute. Remove from heat and set aside. 5 In a bowl, combine the breadcrumbs, anchovies, capers, pine nuts, ½ cup parsley and eggs. 6 Add the tentacle mixture. Season with salt and pepper and mix well. 7 Stuff the squid tubes with the mixture and seal each with a toothpick. 8 Place the remaining olive oil in a skillet over medium heat. Add the stuffed squid and brown on all sides. 9 Add the crushed tomatoes and bring to a boil. If too thick, add some water. Cover and simmer for 20 minutes or until tender. 10 Remove the toothpicks, transfer to a serving platter and garnish with remaining parsley.

About

Ideal meal for calamari lovers.