Behind the Recipes
Stuffed Calamari Mediterranean Style by Chef Alain Bennouna
Makes 4 servings
INGREDIENTS:
2 lbs. calamari
1 cup olive oil
1 tbsp. lemon juice
2 garlic cloves, finely chopped
2 tbsp. oregano
2 tbsp. chopped parsley
Salsa Verde
2 anchovy fillets drained
1 tbsp. capers
1 garlic clove, finely chopped
2 tbsp. chopped parsley
2 tbsp. olive oil
2 tbsp. cured Moroccan olives
PREPARATION:
1. Chop the anchovies, then add chopped garlic and the remaining ingredients to make Salsa Verde.
2. Clean the calamari and dry.
3. Stuff the calamari with the Salsa Verde and refrigerate for 30 minutes.
4. Grill them until soft. They should be slightly dark in color.
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