Meal

Klamari mimlija bit-Tuna u l-Inċova

Calamari can be stuffed in a variety of ways. Tuna and anchovies are among the ingredients in our recipe’s filling.

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Klamari mimlija bit-Tuna u l-Inċova

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Calamari can be stuffed in a variety of ways. Tuna and anchovies are among the ingredients in our recipe's filling.

Ingredients

2 large squid tubes

100g pecorino Romano

Golden Drop Olive oil

4 sprigs of thyme

3 red elmar anchovies fillets

2 tbs tarragon

4 tbs pine nuts toasted

50g breadcrumbs

1 medium onion and 2 large cloves of garlic (finely chopped)

100g red elmar tuna

100ml of white dry wine

100 ml fish stock

Lemon juice

Lemon zest

Made for Meat Sriracha Chilli

Instructions

1

Set a pan on medium heat.

2

Pour some olive oil and add the onions and garlic.

3

Add the thyme and tarragon.

4

Sweat until the the onion is softened and has turned into a translucent colour. Pour in the wine

5

Leave to simmer until most of the liquid has evaporated.

6

Add the chopped anchovies, crushed pine nuts, tuna, lemon juice, lemon zest and breadcrumbs. Season with a pinch of salt and pepper.

7

Cook for about 2 minutes on medium heat, stirring occasionally.

8

Turn off the stove and, add grated pecorino Romano and mix well. Set aside and leave to cool until warm.

9

Taste for the flavour and adjust as required.

10

Pre heat the oven to 150°C.

11

Stuff the calamari tubes with the mixture and then score them on top to allow flavour to penetrate.

12

Grill them with a drizzle of olive oil.

13

Transfer to an ovenproof dish, deglaze the grill with some wine, add the fish stock and almost bring to a boil.

14

Transfer the stock with the calamari and cover with aluminium foil.

15

Bake for about 10 minutes, then uncover and bake for an additional 5 minutes.

16

Serve with stir-fried vegetables.