Stuffed Calamari with Virgin Rapeseed Oil

Trim the tentacles just before the heads, then ‘pull’ the ‘tubes’ off the heads (hold head, pull ‘tube’ away), clean the ‘tubes’, peeling off the outer, narrow skin.

Sauté onion with canola oil, stir in tomatoes and cook for five to ten min. Mix bread, cheese and stewed tomatoes. Fold in the mint and egg, as well as the chopped tentacles and season well with salt and freshly ground pepper. Fill the tubes with the mixture.

Bake the tubes in the oven at 200 °C for eight to ten minutes.

Serve lukewarm, drizzling with rapeseed oil.

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