Stuffed Calamari, a Taste of Southern Europe

Method

1. 1

   Roast the peppers. Place the red and yellow peppers on a baking tray and drizzle them with a little olive oil. Roast at 200°C for around 20 minutes, until they are soft and roasted.

2. 2

   Prepare the vegetables. Remove the peppers from the oven and let them cool slightly. Remove their skin and cut the flesh into small cubes.

3. 3

   Prepare the filling. While the peppers are roasting, finely chop the red onion, garlic, Kalamata olives and fresh herbs. Crumble the feta and add the roasted peppers, chilli, salt, pepper and a little olive oil. Mix everything together.

4. 4

   Stuff the calamari. Clean the calamari and carefully fill each one with the Mediterranean mixture. Do not overfill them, as the calamari will shrink slightly during cooking. Use a small toothpick to close the opening and keep the filling inside.

5. 5

   Cook the calamari. Heat a little olive oil in a hot pan. Place the stuffed calamari in the pan and cook for around 1 to 2 minutes on each side, depending on their size, until they are cooked and lightly browned.

6. 6

   Serve. Remove the toothpicks and serve immediately with a little fresh parsley, dill or basil and a drizzle of olive oil. A simple Mediterranean dish that brings together the flavours of Greece, Italy and Spain — perfect for a warm summer evening.