Calamari (squid) are one of the most succulent dishes typical of the Mediterranean. In most Mediterranean countries, such as Spain and Greece, squid is cut into rings, deep friend and served with a slice of lemon, but in Malta it is more popular to stuff them. The trick is buying the right size ( a 6" body would do) so that it is easy to stuff them. Make sure they are properly cleaned!
4 medium sized cleaned squid (calamari)
3 finely chopped onions
Garlic finely chopped
1 small can tuna - or about 300gms
300gms fresh breadcrumbs
8 large tomatoes (chopped)
200 grams olives (finely chopped)
fresh mint/basil/parsley - chopped
1 tbs capers
Heat the oil in a large pan. Remove the head of the squid, cut in small pieces and fry. Add the onion and the garlic and fry lightly. Add the tomatoes and a glass of wine and cook gently for about 20 minutes. Take a couple of tablespoons of this sauce and add to a bowl containing the bread, the olives, the capers, the tuna and the herbs. Mix well. Fill the cleaned squid with this mixture and secure the open end with a toothpick.
Place the stuffed calamari in the pan containing the tomato sauce and simmer until cooked, for about 45 minutes. Add some water to the sauce if it starts getting too dry. The calamari are served whole or can be cut into thick rings after having slightly cooled down. The sauce is usually served on the side.