Stuffed calamari alla siciliana

Ingredients for 5 servings:

• 800 g squid tube(s) (calamari tubes, U5), frozen
• 500 g salsiccia or raw sausage
• 300 g leaf spinach
• 2 onions
• 2 carrots
• 1 egg(s)
• Breadcrumbs
• 3 cans of pizza tomatoes
• salt and pepper
• 1 bunch of parsley or dried parsley
• olive oil

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 5 minutes

You will also need baking paper, aluminum foil, and toothpicks. Wash the thawed calamari tubes and clean the inside, then score them with a knife and slowly remove the skin. Dry the tubes with a paper towel and set them aside. Chop the onions. Sauté a small portion with the spinach leaves and add salt and pepper. Remove the skin from the salsiccia or regular raw sausage and place it in a bowl. Dice the carrots and add them as well. Mix the spinach with the mixture, add salt, pepper, egg, parsley, and breadcrumbs, and mix well until you have a nice meat batter. Fill the calamari tubes with the meat and vegetable mixture, leaving about a finger’s width free at the top. Then seal with a toothpick. For the tomato sauce, sauté the remaining onions in olive oil and add the tomatoes. Fill one of the cans with water and pour it in, then season and let it simmer for about 20 minutes. Line a baking dish with parchment paper, place the calamari tubes in it, and cover with aluminum foil. Bake in a preheated oven at 180°C (convection oven) for 40 minutes. Then remove from the oven and discard the parchment paper and any liquid. Pour the tomato sauce over the calamari and return to the oven for another 15 minutes. Risotto makes an excellent side dish.