Stuffed calamari with basil and peppers

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.