Name: Stuffed calamari tubes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 16 calamari tubes, cleaned; 2 Tbs butter; 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 tsp butter; 1 Tbs oil; 1/2 cup wine white; saffron pinch, soaked in 2 Tbs hot water; 400 g cherry tomatoes halved; 1 tsp sugar

Recipe Disclaimer

Tap for method

Ingredients (14)

16	calamari — tubes, cleaned
2 Tbs	butter

STUFFING:

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

Sauce:

1 tsp	butter
1 Tbs	oil
1/2 cup	wine — white
	saffron — pinch, soaked in 2 Tbs hot water
400 g	cherry tomatoes — halved
1 tsp	sugar

Tap for ingredients

Method:

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.

To
receive quick and convenient weekday recipes, join our Easy Weekday
Meals mailing list, and for up-to-date trending food, restaurant and
wine news subscribe to our Editor’s Weekly newsletter.