Stuffed Calamari

Ingredients

• 4 eggs
• 500 g medium-sized ready-to-cook calamari
• 500 g tomatoes
• 150 g mild red bell peppers
• paprika caps
• 120 g zucchini
• 120 g onions
• 2 Garlic cloves
• 40 ml olive oil
• Salt
• black pepper
• 0.5 tsp thyme
• Basil

Instructions

1. 1.

   Boil 4 eggs until hard, cool, peel and finely chop. Wash and clean the calamari; remove head and tentacles, chop.

2. 2.

   Briefly blanch tomatoes, cool, peel, quarter, seed, and dice finely. Wash peppers, trim, halve, seed, remove white membrane, and dice finely. Dice zucchini. Peel onions and garlic, finely chop. Sauté onions and garlic in 2 tbsp oil until translucent. Add diced zucchini, peppers, and calamari; simmer for 4 minutes. Add half the tomatoes, remove from heat. Stir in chopped eggs and one raw egg, season with salt and pepper.

3. 3.

   Fill the calamari tubes with the mixture. Secure with toothpicks and place in a greased baking dish. Distribute remaining tomatoes and drizzle olive oil over top. Sprinkle thyme, salt, and pepper. Cover and bake at 180°C for about 15–20 minutes. Serve sprinkled with basil.