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Stuffed Squid with Anchovies and Capers



  • 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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» Top Wine Matches For This Recipe

Andrew Graham

Semillon, Pinot Gris and Dessert Wines are the best wines to pair with Stuffed Squid with Anchovies and Capers.


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