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Stuffed Squid with Anchovies and Capers


  • 8 calamari/squid, approximately 150g each

  • 200g soft white bread, crust removed and finely chopped

  • 2 cloves of garlic, finely chopped

  • 40g tinned fillet of anchovies in olive oil, finely chopped

  • 3 tbsp capers in salt, chopped

  • 5 tbsp flat leaf parsley, finely chopped

  • 8 tbsp italian olive oil

  • 3 glasses of white wine

  • salt and pepper to taste

  • lemon dressing - lemon juice and extra virgin olive oil


  • 1.

    Clean the calamari. Wash them in cold water and dry them on some kitchen roll. 

  • 2.

    Place the bread, garlic, anchovies and the capers in a large bowl with 1 glass of white wine and 3 tbsp olive oil. Season with salt and pepper and mix well together, using your hands.

  • 3.

    Stuff each calamari with the mixture and place them on a baking tray. Drizzle the remaining olive oil and wine over the top – cover with foil and bake in a pre-heated oven of 160° Celsius for approximately 1 hour. 

  • 4.

    In the last 10 minutes – remove the foil to allow the calamari to golden. Serve immediately with some fresh mixed salad with a lemon dressing.

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