Croatian Stuffed Calamari

Ingredients

• 8 medium pre‑cooked squid tubes
• 2 tbsp lemon juice
• Salt
• 3 onions
• 2 Garlic cloves
• 5 tbsp olive oil
• 500 g ground veal
• 2 tbsp breadcrumbs
• 2 Eggs
• black pepper (ground)
• 0.5 tsp hot paprika powder
• 2 tsp untreated lemon zest
• 800 g plum tomatoes
• 5 tbsp raisins (soaked and drained)
• 4 tbsp pine nuts (roasted in a dry pan)

Instructions

1. 1.

   Rinse the squid tubes cold, pat them dry, drizzle with lemon juice, season with salt, and cover to chill. Peel and finely chop 2 onions and garlic cloves.

2. 2.

   Heat 2 tbsp olive oil in a tall skillet and sauté onion and garlic until translucent. Let cool, then mix into a bowl with ground veal, breadcrumbs, and egg. Season with salt, pepper, paprika powder, and lemon zest; evenly fill the squid tubes. Secure each tube with a wooden skewer.

3. 3.

   Simmer tomatoes, peel, and finely chop the flesh. Brown the stuffed squid in the remaining olive oil all around. Remove and set aside covered to stay warm.

4. 4.

   Finely chop the third onion and sauté it translucent in the leftover oil in the skillet. Add tomatoes and raisins, season with salt and pepper, and simmer for 5 minutes. Return the squid, cover, and cook on low heat for another 25 minutes. Taste the sauce. Sprinkle the squid with pine nuts and serve immediately. Optionally sprinkle chopped parsley over the top. Garlic bread pairs well with Croatian stuffed calamari.