Stuffed calamari 

Dear friends, today we prepare the stuffed Calamari cooked in a pan, a popular dish of Sicilian cuisine really delicious! Stuffed calamari... A classic and tasty dish, which lends itself to many variations and can be cooked in different ways. I propose the version that I usually prepare, very simple and super testy... The filling is made with tentacles and flavored with anchovies, capers and olives. Everything is then cooked in a pan, and the sauce released by the shellfish is really delicious. Try this easy and tasty recipe, and let me know what you think! And I would also say practical because as they say in my parts "with one stone you kill two birds", because the cherry tomato sauce lends itself very well to a nice plate of spaghetti. 

Stuffed squid are a very simple second course to make and have an exceptional taste. An easy and tasty recipe to prepare in a short time, perfect even on special occasions! My version of stuffed squid is very simple. The result? The stuffed squid excellent and tender with quick cooking in the pan! Excellent with baked zucchini chips. Do we want to prepare them together?

Ingredients

500 g calamari

3 tablespoons breadcrumbs

3 tablespoons Grated cheese

1 egg

1 drizzle extra virgin olive oil

half glasses white wine

salt

black pepper

1 garlic clove

1 sprig parsley

Cherry tomatoes

Preparation

First clean the calamari: remove the entrails, eyes, rostrum and cartilage, then rinse them well in cold water. Choose them of medium size, so that they are easier to fill. Finely chop the tentacles, with a knife or even in a mixer. Then place in a container the heads of the squid cut into small pieces, the egg, the breadcrumbs, the cheese, the chopped parsley, salt, pepper and a drizzle of extra virgin olive oil. You can add capers if you like. Instead of breadcrumbs you can use stale bread soaked with a little milk or water for 5-10 minutes, then squeezed. Now knead all the ingredients well until you get a homogeneous mixture and fill your squid. I wanted to make a clarification, obviously if the squid are large for the filling you will use 1 extra egg and you will also add a few more tablespoons of breadcrumbs. Finally close the stuffed squid with a toothpick. Meanwhile, in a pan, brown a clove of garlic with a drizzle of extra virgin olive oil, add the squid and brown them on both sides for about 5 minutes. Then blend with white wine, then add the cherry tomatoes (I used a can of cherry tomatoes.) Finally, season with salt and pepper and cook for about 30-35 minutes, adding half a glass of water when you see that the sauce is about to dry. Close with the lid so that the steam will keep the fish soft. The cooking depends on how big the squid is, if you want to be sure not to make mistakes make a cut and check the cooking inside. When cooked, add chopped parsley and serve. Enjoy your meal!