You need to use small calamari for this recipe. The secret for calamari is not to overcook them. Once overcooked they become rubbery. I would say that about 2-3 minutes on each side is enough. Better a bit on the raw side tha overcooked, infact calamri is eaten raw in sushi.

Ingredients

4 serv.

small calamari↗8 -10
tuna in vegetable oil, drained↗1 can
fresh breadcrumbs↗2 tablespoons
fresh parsley↗1 tablespoon
chopped
garlic↗1 clove
crushed
capers↗1 tablespoon
olive oil↗2 tablespoons
lemons↗2
juice of
salt and pepper
honey↗1 teaspoon
(optional)
garlic↗1 clove
extra
anchovy↗1
mashed (optional)
salsa verde
parsley↗4 tablespoons
chopped fine
basil↗1 tablespoon
green olives↗10
garlic clove, chopped fine↗1
cup olive oil↗1⁄4
salt and pepper
teaspoon lemon juice↗1

Step-by-step instructions

1
Mix the breadcrums,1 tbsp olive oil, crumbled tuna, garlic, parsely and capers. season with salt and pepper with a form until well mixed.
2
Clean the calamari, remove the tentacles and any insides and wash.
3
Fill the calamari with the filling and using a long skewer close both sides at once ( it will look like a sail), as shown in the picture.
4
Mix the remaining olive oil with the lemon juice, crushed garlic clove, marinade 20 minutes.
5
Heat the grill or coals. grill the skewered calamari for 2-5 minutes on each side. REMEMBER overcooked calamari become rubbery.
6
Serve with a side salad and salsa verde. To make salsa verde just mix the ingredients by hand.

Source: food.com

Original recipe ↗

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