Stuffed Calamari

Ingredients for 4 servings:

• ½ cup(s) olive oil
• 2 garlic cloves, finely chopped or crushed
• 1 onion(s), finely diced
• ½ cup(s) Basmati
• 0.33 cup(s) pine nuts
• ¼ cup(s) ricotta
• 3 tomatoes, dried, pickled in oil, finely diced
• 2 tomatoes, peeled, diced
• 0.33 cup(s) currants, (alternatively raisins)
• ¼ cup(s) parsley, finely chopped
• salt and pepper
• ½ cup(s) white wine
• 1 ½ cup(s) tomato juice, hot
• 4 m.-sized squid(s) (calamari tubes), cleaned

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Stuffed calamari

First, heat half of the olive oil in a large pan and cook the diced onion and garlic until translucent, but do not brown. Then stir in the raw rice, diced tomatoes, pine nuts, currants, ricotta, and chopped parsley. Season with salt and pepper. Preheat the oven to 180°C. Fill the calamari tubes 3/4 full with the mixture (the rice will expand a little!) and seal with toothpicks. Heat the rest of the olive oil in a large pan and fry the tubes over high heat for 2-3 minutes, then transfer to an ovenproof dish. Pour in the white wine and hot tomato juice, cover, and place in the oven for about 75 minutes (or until the calamari is tender). Then remove the toothpicks and keep the calamari warm. Transfer the sauce to a small saucepan and simmer for about 10 minutes until it reduces by half, or until thickened. Serve the calamari in thick slices with the reduced sauce. Serve with runner beans and salad.