WHAT?
10 small calamari
¼ leek
¼ celery
1 tomato
½ onion, chilli, 2 cloves of pepper
1 teaspoon tomato paste
1 tablespoon olive oil
Bunch of greens
1 teaspoon red wine vinegar
½ teaspoon salt
HOW TO?
1️⃣Chop and sauté in the olive oil the onion, chilli, garlic, leek and celery for two minutes at medium heat. Add the tomato paste and cook for two minutes. Splash the vinegar and add the tomato to form
2️⃣Clean the calamari. Add the tentacles to the pan and sauté with the sauce for three more minutes. Take off and the heat and let it cool. Crumble and add the greens to the sauce. Mix.
3️⃣With a small spoon add two heaped teaspoons in each calamari. Add a cocktail stick to keep them closed. The mix will probably do 5 or 6. Add the rest as they are and in the same pan add ½ glass of water.
4️⃣Cook for twenty minutes to let it caramelise.
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