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Calamari With Two-Tomato Stuffing
Calamari, or baby squid, are quick to cook, but do turn and baste them often and take care not to overcook them.
Ingredients
500g/1¼ lb baby squid, cleaned
1 garlic clove, crushed
3 plum tomatoes, skinned and chopped
8 sun-dried tomatoes in oil, drained and chopped
60ml/4 tbsp chopped fresh basil, plus extra, to serve
60ml/4 tbsp fresh white breadcrumbs
45m1/3 tbsp olive oil
15ml/1 tbsp red wine vinegar
Salt and freshly ground black pepper
Lemon juice, to serve
Details
Serves: 4
Method
1. Remove the tentacles from the squid and roughly chop them; leave the main part of the squid whole.
2. Mix together the crushed garlic, plum tomatoes, sun-dried tomatoes, chopped fresh basil and breadcrumbs. Stir in 15ml/1 tbsp of the olive oil and the vinegar. Season well with plenty of salt and freshly ground black pepper. Soak some wooden cocktail sticks in water for 10 minutes before use, to prevent them burning on the barbecue.
3. Using a teaspoon, fill the squid with the stuffing mixture. Secure the open ends with the cocktail sticks to hold the stuffing mixture in place.
4. Brush the squid with the remaining olive oil and cook over a medium-hot barbecue for 4-5 minutes, turning often. Sprinkle with lemon juice and extra chopped fresh basil to serve.
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