Stuffed calamari

serves two

6 fresh calamari
Splash of canola oil

Baby shrimp dressing
1 cup (250 ml) Cappellari breadcrumbs hot pepper & Asiago
½ cup (125 ml) baby shrimp, coarsely cut
6-7 tbsp (90-105 ml) olive oil, to moisten

Mix.

Clean calamari tubes and fill with dressing, close with a wet toothpick, keep the tentacles for the sauce.

Puttanesca sauce
6 calamari tentacles
2 tbsp (30 ml) onions, diced
2 tbsp (30 ml) black olives, sliced
1 tbsp (15 ml) capers
Splash of olive oil
2 cups (500 ml) passata di pomodoro (strained tomatoes)

In a sauté pan heat olive oil on medium heat, sauté tentacles with onions, olives and capers, add passata.  Simmer 20 minutes on medium-low heat.  Add a pinch of salt if desired.

In a separate sauté pan heat canola oil on medium-high heat, sear calamari.
Add calamari to sauce and finish to cook 5-10 minutes.

Plate and serve