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Calamari stuffed with bread crumbs, pine nuts, and capers Recipe

by Easy Cook - Laka kuharica

Ingredients

800g calamari, large, frozen, cleaned, with tentacles ¼ cup olive oil, divided 1 onion, finely chopped 1 garlic clove, minced ¾ cup homemade breadcrumbs 3 anchovy fillets, rinsed and chopped

¼ cup capers, rinsed and chpped ¼ cup pine nuts, coarsely chopped ¾ cup parsley, chopped 2 eggs Salt and pepper 500g crushed tomatoes

Directions

1. Defrost the squid, rinse the tubes. Finely chop the tentacles and set aside for the stuffing.
2. Heat 2 tablespoons of olive oil in a skillet and brown the chopped tentacles.
3. Add onion and cook for 5 minutes.
4. Add garlic and cook for another minute. Remove from heat and set aside.
5. In a bowl, combine the breadcrumbs, anchovies, capers, pine nuts, ½ cup parsley and eggs.
6. Add the tentacle mixture. Season with salt and pepper and mix well.
7. Stuff the squid tubes with the mixture and seal each with a toothpick.
8. Place the remaining olive oil in a skillet over medium heat. Add the stuffed squid and brown on all sides.
9. Add the crushed tomatoes and bring to a boil. If too thick, add some water. Cover and simmer for 20 minutes or until tender.
10. Remove the toothpicks, transfer to a serving platter and garnish with remaining parsley.

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