Stuffed Calamari

Ingredients

• 4 large calamari, with tentacles
• 5 oz kale, washed and chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 1 onion, minced
• 2 tbsp. fresh parsley, finely chopped
• 1 tsp. dried oregano
• 14 oz tomato puree
• Cooking fat
• Sea salt and freshly ground black pepper

Directions

1. Separate the calamari tentacles from the bodies. Finely chop the tentacles, and set aside.
2. Melt some cooking fat in a skillet placed over a medium heat and sauté the garlic and onions.
3. Add the bell pepper and cook for 2 to 3 minutes. Add the chopped tentacles and cook for another 5 to 8 minutes.
4. Add the kale to the skillet and cook, stirring frequently, until the kale has softened; then remove the mixture from the heat.
5. Fill up each calamari with an equal amount of the filling, and close them up with toothpicks.
6. Now over a medium-high heat, melt some more cooking fat in the same skillet.
7. Add the stuffed calamari to the skillet and brown all sides, about 2 minutes per side.
8. Pour the tomato puree into the saucepan. Add the parsley, oregano, and season with salt and pepper to taste, and give everything a gentle stir.
9. Lower the heat to a simmer. Cover and cook for 35 to 40 minutes.
10. Adjust the seasoning and serve.