Ingredients
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2 large Calamari from one of the Blue Island Fish Markets
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200 g Feta cheese
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200 g cooked Quinoa
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10 cherry tomatoes, cut into 4
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3 tablespoons olive oil
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1/3 bunch chives, finely chopped
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1/3 bunch parsley, finely chopped
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Black pepper
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3 courgettes
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1 tablespoon butter
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Salt
Instructions
Purchase the cleaned Calamari from one of the Blue Island Fish Markets.
Finely chop the parsley and chives and cut the cherry tomatoes into 4 pieces.
Then cook the quinoa according to the instructions on the pack.
Mix the feta cheese, quinoa, cherry tomatoes, parsley, chives, pepper and olive oil in a bowl. Mix well and stuff the squid until almost full. Close with a toothpick.
Put olive oil in a grill pan and sauté the squid for about 2 minutes on each side. Add salt and transfer to a baking tray, drizzle with olive oil, cover with aluminium foil and bake for 20 minutes at 200°C.
Cut the courgettes into small pieces and boil them in salted water for 5 minutes, then take them out of the water and put them in a blender.
Add the butter and blend.
Remove the squid from the oven and put the courgettes purée on a plate with the squid on top.
Serve hot.
Bon appétit!
