STUFFED CALAMARI WITH RICE

Preparation time 20 mins Cooking time 45 mins Serves 6-8

4 Tbsp extra virgin olive oil 1 brown onion, finely diced 2 cloves garlic, minced

1 cup short-grain rice

125ml dry white wine

2 Tbsp dill, finely chopped,

plus extra sprigs to serve

2 Tbsp flat-leaf parsley

leaves, finely chopped Sea-salt flakes and freshly ground

black pepper, to season

8 small whole calamari, cleaned

and skinned, tentacles reserved 400ml can chopped tomatoes 125ml water

Juice of 1 lemon

2 Tbsp tomato paste STEP 1 Heat 3 tablespoons of the oil in large, deep non-stick frying pan. Add onion and garlic. Cook for 5 minutes. Add rice and cook for 2 minutes, stirring. Pour in wine and cook until wine has reduced by half.

STEP 2 Stir in herbs and season. Spoon rice mixture into calamari tubes until half full and secure closed with a toothpick.

STEP 3 Combine tomatoes, water, lemon juice and tomato paste. Season and set aside.

STEP 4 Heat remaining oil in same frying pan over medium-high heat. Cook calamari tubes and reserved tentacles for 5 minutes, turning until lightly browned all over. Add tomato mixture, bring to the boil. Reduce heat to low, cover with a lid and simmer gently for 30 minutes. Serve calamari in a bed of cooking liquid garnished with extra dill.