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.
Ingredients
4 medium sized peeled squid carcasses
100 grams of breadcrumbs
2 or 3 anchovy filets
200g cherry tomatoes
1 lemon
2 garlic cloves
2 tablespoons grated parmesan
5-6 sprigs of parsley
5-6 sprigs of basil
5-6 sprigs of chives
olive oil
1/4 tsp. ground chili
black pepper
salt
Step by step recipe
Step 1.
Finely chop all the herbs and garlic. Grate the zest off the lemon. Finely chop the anchovies.
Step 2
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.
Step 3.
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.
Step 4.
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.