Stuffed Calamari

Technical stages for Stuffed Calamari :

• Hollow out the calamari to keep only the tubes and tentacles. Peel all the parts. Dice the ham and soak the bread in milk. ciseler the onions and garlic cloves. Peel and seed the tomatoes, cut them in pieces. Wash the spinach and coarsely chop them.
• Heat up a bit of oil over very low heat and cook the calamari for a couple of minutes. Take them out and let them cool.
• In a metal bowl, mix the soaked bread with the ham, tentacles cut in strips and half of the vegetables.
• Mix with your hands. Cook for 5 minutes, constantly stirring, in the same oil you just used for the calamari. Take away from the heat and combine with the egg, the chopped parsley and thyme.
• Add salt and pepper, and stuff each calamar with the stuffing. Tie each calamar with a toothpick. Heat up a bit of oil in a large pot, and put in the bottom the spinach, tomatoes, onions and remaining garlic clove. Place the stuffed calamari on top of it. Moisten with wine, add a bit of salt and pepper. Cover and cook gently for 10-15 minutes. Serve hot.