Stuffed calamari with basil and peppers

Recipe from: August 2011

Ingredients 9
Servings 6
Time 10 mins


  • 250
    calamari tubes
  • 1/2
    onion,chopped finely
  • 2
    smoked paprika
  • 1/2
    small red chilli
  • 1/2
    brown basmati rice
  • 2
    red peppers
  • 1
    tub basil pesto
  • Olive oil
  • Seasoning


30 mins
Make the rice according to the packet instructions.Grill the red peppers, turning every so often until the skin blackens all over and place in a plastic bag.
Dice the onion finely and sauté in some olive oil.
When it starts to go translucent, add the paprika and chilli and fry until fragrant (1-2 minutes), stirring all the time, add to the rice.
Remove the peppers from the bag, peel off the blackened skin and slice it into strips.
Stuff the calamari with the rice mixture and secure the open end with a toothpick (take care not to over stuff or it will burst).
Repeat with all the calamari.
Toss in a pan with some olive oil for a minute or 2 until the calamari is cooked, add at least 2 T of pesto (but to your tastes) and the red pepper strips for the last minute or 2 to warm through and bring out the flavours.
Add a fresh tablespoon of fresh pesto just before serving and toss.
Season with cracked black pepper and salt. 


You might also Like

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.