NOTE: if you have leftover stuffing add some orange zest and serve as a pilaf, it might need a little more cooking with a little more water.
Ingredients:
1 kilo of medium sized calamari
1 cup rice for stuffing
1 ½ cups olive oil
2 medium sized onions, grated
1 ripe tomato, peeled and grated or finely diced
salt and pepper
1 level tablespoon sugar
pinch cinnamon
½ bunch of parsley, very finely chopped
a handful of black currants
a handful of pine nuts
Method:
1. Wash and clean calamari and remove the backbone. Dice up the tentacles to put aside and use in the stuffing.
2. Wash the rice and put aside together with the tentacles.
3. In a large, deep frypan heat the oil and sauté the onions until translucent.
4. Add the tentacles, rice, seasonings, sugar, currants, pine nuts and a small glass of water and cook on slow heat.
5. When the water has evaporated, remove pan from the burner and add parsley.
6. Stuff the calamari half way and thread the opening with a toothpick.
7. Line up the stuffed calamari in a saucepan and cover with the tomato and simmer for 20-25 minutes until tender.