This plate proves that great food doesn't need to be overcomplicated. It's a celebration of fresh ingredients, careful preparation and balanced flavors, combining classic Mediterranean influences with a modern presentation to create a dish that is both comforting and restaurant-worthy.
4
servings30
minutes30
minutesCalamari
4 large 4 cleaned calamari tubes
2 tbsp. 2 olive oil
sea salt
cracked black pepper
- Tomato and Red Pepper Stuffing
1 tbsp. 1 olive oil
1 small 1 onion, finely diced
2 cloves 2 garlic, minced
1 1 roasted red pepper, finely diced
1 cup 1 fresh breadcrumbs
2 2 ripe tomatoes, peeled, desedded and diced
2 tbsp. 2 grated parmesan
1 tbsp. 1 chopped parsley
1 tsp. 1 chopped thyme
zest of 1/2 lemon
salt
black pepper
pinch of smoked paprika
- Black Olive Ratatouille
1 1 eggplant, diced
1 1 zucchini, diced
1 1 red pepper, diced
1 1 yellow pepper, diced
1 small 1 onion, diced
2 2 garlic cloves, chopped
1 1/2 cups 1 1/2 chopped tomatoes
1/2 cup 1/2 black olives, sliced
2 tbsp. 2 olive oil
1 tsp. 1 dried oregano
salt
pepper
- Garnish
handful of cherry tomatoes
fresh ripped basil leaves
extra virgin olive oil
Prepare the stuffing
- Heat the olive oil in a pan and gently cook the onion for 5 minutes.
- Add the garlic, roasted red pepper and tomatoes and cook until most of the moisture has evaporated.
- Stir in the breadcrumbs, Parmesan, herbs, lemon zest and smoked paprika.
- Season well and allow the mixture to cool.
- Stuff the calamari
- Fill each calamari tube about three-quarters full, allowing room for the stuffing to expand.
- Secure the open end with cocktail sticks.
- Brush with olive oil and season with salt and pepper.
- Cook the calamari
- Heat a griddle or frying pan until very hot.
- Sear the stuffed calamari for 2-3 minutes on each side until lightly charred.
- Transfer to a preheated oven at 350°F for 8-10 minutes until just cooked.
- Rest for 2 minutes before slicing into thick rounds.
- Plate
- Spread the black olive ratatouille across a warm black plate or prefer plate of choice.
- Arrange slices of the stuffed calamari on top.
- Scatter over the halved yellow tomatoes and plenty of ripped basil leaves.
- Finish with a drizzle of extra virgin olive oil.
Notes
- Paul's Tip: Sprinkle over some chilli flakes or lemon pepper for a extra color or seasoning and serve with a nice cold glass of white wine.
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Discover why olive oil is central to Mediterranean cooking. Read more at Appetito.
