A bright dish with the same taste is calamari in Greek style. If you do not like garlic, you can omit it – the taste of the dish will not suffer.
4 medium sized peeled squid carcasses
100 grams of breadcrumbs
2 or 3 anchovy filets
200g cherry tomatoes
2 garlic cloves
2 tablespoons grated parmesan
5-6 sprigs of parsley
5-6 sprigs of basil
5-6 sprigs of chives
1/4 tsp. ground chili
Step by step recipe
Finely chop all the herbs and garlic. Grate the zest off the lemon. Finely chop the anchovies.
Put all the ingredients in a blender, add breadcrumbs, parmesan, chili, anchovies, 3 tbsp. of olive oil. Mix the mixture and season with salt and pepper. Fill the calamari with this mixture, secure the edges with skewers so that the stuffing stays inside.
Heat a large, heavy saucepan with 2 tbsp olive oil and a pinch of salt. Fry the calamari for 2 minutes, flipping a couple of times.
Transfer the calamari to a mold, add the tomatoes, cover with foil and bake in a preheated 200°C oven for 7-8 minutes. Remove the squids from the skewers and serve with a splash of lemon juice.