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Stuffed Calamari Tubes


1 kg calamari tubes (preferable fresh)
1 whole fire roasted red pepper, chopped
10-12 capers, chopped
3 pickled onions in balsamic vinegar, chopped
100g cooked arborio rice
1 egg
1 tin (425g) chopped tomatoes
100ml red wine
Wooden skewers


Combine pepper, capers, onions and rice in a bowl and mix through the egg until evenly distributed.

Stuff the mixture into the calamari tubes until almost full, then close the ends by securing with skewers.

Place into ovenproof dish, pour over wine and tomatoes, cover with foil then bake @ 200°C for 15-20 minutes.




Stuffed Calamari Tubes