Ingredients

The following ingredients have 4 Servings
  • 4 large calamari with tentacles
  • 5 oz. kale washed and chopped
  • 1 red bell pepper (chopped)
  • 2 cloves garlic (minced)
  • 1 onion (minced)
  • 2 tbsp. fresh parsley (finely chopped)
  • 1 tsp. dried oregano
  • 14 oz. tomato puree
  • Cooking fat
  • Sea salt and freshly ground black pepper

Instruction

  • Separate the calamari tentacles from the bodies. Finely chop the tentacles, and set them aside.
  • Melt some cooking fat in a skillet placed over medium heat and sauté the garlic and onions.
  • Add the bell pepper and cook for 2 to 3 minutes. Add the chopped tentacles and cook for another 5 to 8 minutes.
  • Add the kale to the skillet and cook, frequently stirring, until the kale has softened then remove the mixture from the heat.
  • Fill up each calamari with an equal amount of the filling, and close them up with toothpicks.
  • Now over medium-high heat, melt some more cooking fat in the same skillet.
  • Add the stuffed calamari to the skillet and brown all sides, about 2 minutes per side.
  • Pour the tomato puree into the saucepan. Add the parsley oregano, season with salt and pepper to taste, and give everything a gentle stir.
  • Lower the heat to a simmer. Cover and cook for 35 to 40 minutes.
  • Adjust the seasoning and serve.