Name: Calamari stuffed with fetta and chilli
Cook time: 50 min
Total time: 50 min
Yield: 8
Ingredients: 8 whole calamari with tentacles (600g); 400 gram (12½ ounces) firm fetta cheese; 1 teaspoon dried chilli flakes; 2 tablespoon olive oil; 2 tablespoon coarsely chopped fresh oregano; 2 teaspoon finely grated lemon rind; 2 tablespoon lemon juice; 1 clove garlic, crushed; 1/4 cup (60ml) olive oil, extra

Calamari stuffed with fetta and chilli

We've detailed how to clean and prepare the calamari below; it's easier than you think! Remember that calamari cooks incredibly quickly; it's important not to overcook it because it will become tough and chewy, ruining the delicate nature of this tasty dish.

Serves 8

Cook

50M

Ingredients

8 whole calamari with tentacles (600g)

400 gram (12½ ounces) firm fetta cheese

1 teaspoon dried chilli flakes

2 tablespoon olive oil

2 tablespoon coarsely chopped fresh oregano

2 teaspoon finely grated lemon rind

2 tablespoon lemon juice

1 clove garlic, crushed

1/4 cup (60ml) olive oil, extra

Method

1.Pull gently on tentacles and remove body and guts. Peel off wings. Peel off outer purple membrane (if slippery, use a pinch of salt on finger tips to help) and inner clear membrane if there is one, usually found on older squid. Cut tentacles off below eyes; discard eyes, small black beak in centre of the tentacles and entrails. Remove clear quill from inside body, then remove side flaps and dark membrane. Rinse well; pat dry.

2.Mash cheese, chilli, oil and oregano together in small bowl. Spoon cheese mixture into calamari tubes; secure with toothpicks.

3.Combine calamari and tentacles in large shallow dish with rind, juice, garlic and extra oil. Cover; refrigerate 3 hours, turning occasionally.

4.Cook calamari and tentacles in heated oiled grill pan about 3 minutes each side or until browned and filling is heated through.

To save time, you can ask your fishmonger to clean your calamari for you, or buy it pre-prepared.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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