STUFFED CALAMARI, SICILIAN STYLE

A super special seafood treat

[Music] Now, I really do get excited by this dish. I get excited by most of my food, don’t. It’s a Sicilian stuffed calamari. Lovely. I always love calamari. Now, the days when it was cheap and they used to throw it away. It was just an offshoot of the fishing. You have to be kidding. It’s as expensive as Phillet State. Well, not quite, but it’s it’s pretty bloody expensive. Anyway, what I’ve got here, just have a look there, James. I’ve got a couple of tubes which are cleaned really well. Make sure you get everything out of the inner. And I’ve also got some tentacles there, which I have just chopped up, which is part of the stuffing. So, we’ll just throw that into our bowl. And to that, we then add 3/4 of a cup of bread crumbs and 1/3 of a cup of grated Parmesan. Also two or three anchovies chopped up fairly finely. Couple of spring onions which I’ve also chopped fairly finely. And small amount of chives. So a good squeeze of lemon once we’ve stirred it up a bit. We add just enough egg to make sure it’s mixed in well. So I’ll put a little bit in now. And I can always add more. So I’ve just beaten that egg up so it’s easier to use because as I said, you don’t necessarily want a whole egg in there. You don’t want it too sloppy, otherwise it’ll come out of the squid tubes. And that’s looking pretty good actually. But I do remember I’m I’m I’m hopping on about it a bit, but I do remember when squid was so cheap. I used to buy at one of my restaurants and you know, which was a real cheapy and I used to buy lots of it purely and simply because people liked it, but it also was reasonably priced. So stuff it into the tube. Don’t over stuff it. Put a couple of toothpicks in there. And then we just oil it lightly. And we’ll throw it onto a grill. Keep an eye on it. Now, you want it to be nicely marked. So, you do want to cook it so that it’s got some nice grill marks, but don’t cook the heck out of it. There’s nothing worse than overcooked calamari. All right, my friends. This is looking rather good. To serve it, I I just want a small amount of rocket, I reckon, on a plate. Any greens that do, but rocket sort of tends to go with this, doesn’t it? Little bit of oil. some balsamic glaze. I’ve gone mad on this balsamic glaze all of a sudden. So, not too much of that cuz it’s very very concentrated. And then now we have to pull out the toothpicks of course. That doesn’t look half bad, does it? Add a little bit of oil on top just to moisten it a bit. Now, to go with it, of course, we need something Italian-ish in nature. So, what I’ve got here is a pino grigio from 16 Little Black Pigs. I’m told it’s a ripper. So, all right, we’ll put it down there along with the wine. And that’s a bit of [Music] fun, guys. to show your support for my channel and to keep in the loop. Subscribe. It’s easy to do. And don’t forget, it’s free. Okay. Cheers.