Fry the onions and garlic with butter and a little olive oil, until
Set aside to cool.
Clean the scallops and chop finely.
Mix the bread crumbs, finely chopped herbs, finely grated cheese, egg, cooled
onion, freshly grated nutmeg and season well.
It is very important to season the stuffing well for the flavours to
carry through the cooking process.
Mix by hand, making sure all the ingredients are well distributed.
Place the stuffing in a piping bag.
Fill the tubes about 2/3 of the way, close the end with a toothpick and
The stuffing will expand during the cooking process so be sure not to
Pat each stuffed calamari tube dry and brown in some oil and butter in a
pot big enough to make the sauce in.
Add some olive oil and brown your onions and garlic
Add half a bottle of red wine and stir until all of the alcohol has
Add the liquidised tomatoes, chicken stock cubes the bouquet garni and
some black pepper.
Bring to the boil for about 10 minutes then reduce to a slow and gentle
Season to taste and return the calamari tubes to the sauce and let it
cook through for approximately 2 hours.
When ready, cover the pot and switch off the stove and allow to cool
Serve with a savoury rice dish or salad, lemon wedges and a fab glass of vino.
This slow cooling process ensures that the calamari is melt-in-the-mouth
Reprinted with permission of Janice Tripepi.
To visit Janice
blog, click here.