|16||calamari — tubes, cleaned|
|2 cup||rice — long-grain, cooked|
|1/2 cup||fresh Italian parsley — chopped|
|1/4 cup||fresh chillies — 573|
|lemon — halved, zest and juice|
|100 g||feta cheese — Danish, crumbled|
|sea salt and freshly ground black pepper|
|1/2 cup||wine — white|
|saffron — pinch, soaked in 2 Tbs hot water|
|400 g||cherry tomatoes — halved|
In a bowl, combine all the stuffing ingredients.
Spoon stuffing into calamari tubes; secure the open end with a toothpick.
Heat butter in a pan and fry calamari tubes for 2 minutes on each side until cooked. Set aside and keep warm.
In the same pan, heat the rest of the butter and oil, and add the wine. Simmer for 3–4 minutes. Add saffron water, tomatoes, sugar; simmer for 2 minutes.
Serve calamari tubes with sauce and extra lemon wedges.
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