The STUFFED CALAMARI WITH FETA AND CHERRY TOMATOES are a perfect main course or one-dish meal if you make enough: fresh, easy to prepare and full of flavor, they take you straight to Greece from the very first bite. The dish is great to prepare and serve in summer, accompanied by a salad—perhaps a Greek salad—or some grilled vegetables.
You only need a few simple, high-quality ingredients to prepare a dish that will make you lick your lips and surely delight and tempt your guests. It’s a real celebration of Mediterranean flavors: the sea taste of the calamari, the freshness of the tomatoes and basil, and the saltiness of fresh feta blend wonderfully. So, take note of the ingredients, stop by your trusted fishmonger and prepare this delicacy with little expense and lots of satisfaction.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 4 calamari (medium-large)
- 7 oz feta (about 1 cup crumbled)
- 3.5 oz cherry tomatoes (about 2/3 cup halved)
- 4 sun-dried tomatoes in oil
- basil
- to taste extra virgin olive oil
- 2 tbsp breadcrumbs
- 1 clove garlic
- to taste salt
Tools
- 1 Baking dish
- Toothpicks
- 1 Frying pan
Steps
Preparing STUFFED CALAMARI WITH FETA AND CHERRY TOMATOES is really child’s play.
Clean the calamari, cut off the tentacles and sauté them in a pan with a drizzle of oil. Dice the fresh tomatoes and the sun-dried tomatoes. In a bowl, place the feta cut into cubes, the fresh tomatoes, the sun-dried tomatoes, the cooked and cooled tentacles, the basil, one tablespoon of breadcrumbs, the oil, a pinch of salt and mix well.
With this mixture, fill the calamari, leaving about 1/2 inch free from the opening.
Seal the opening with a toothpick.
In a pan with a drizzle of oil, gently sauté the clove of garlic over low heat. Then add the breadcrumbs and toast them until golden, taking care not to burn them.
Grease a baking dish with some oil, place the stuffed calamari in it, drizzle with a little oil and lightly salt them.
Bake the stuffed calamari with feta and cherry tomatoes in a preheated, conventional oven at 356°F for 20–25 minutes.
Plate and sprinkle the surface of the calamari with the breadcrumbs.
SEE ALSO
