Calamari is the ultimate Mediterranean classic, a delightful catch typically battered and fried - but not on the small island of Pantelleria. This is a delicious Sicilian version, which elevates Calamari into something bursting with flavour. Plus, it’s easier - and more impressive - to cook at home. Here, the Calamari is stuffed with olives and capers, and raisins to finish. Why raisins? Well, the Arab influence on Sicilian cooking is unavoidable, offering a diversity of flavour unique to the island. Cut through the richness of the dish with Sale Di Mare of course, for perfect coast-inspired refreshment.

• Ready in: 1 hour
• Serves: 6-8

Ingredients

• Whole Calamari, 1kg
• 4 Garlic Cloves
• Extra-virgin Olive Oil, 3 tbsp
• Fresh parsley, 50g
• Salt preserved capers, 2 tbsp
• 20 Pitted Black Olives
• Pecorino cheese, 50g
• Raisins, 50g
• Pine nuts, 50g
• finely grated breadcrumbs, 100g
• 1 Egg
• Canned chopped tomatoes, 200g
• Dried Oregano
• Salt
• Black Pepper

Cooking instructions

1. Rinse and gut the calamari, keeping the heads. Check the tentacles for cartilage and remove, then dice the tentacles.
2. Peel and skewer the garlic cloves with a toothpick. Later we'll need to remove this from the pan, and having them skewered makes it much easier.
3. Add 3 tablespoons of olive oil to a frying pan on medium heat. Add the skewered garlic to the pan and wait for it to start sizzling.
4. Add the diced Calamari tentacles to the frying pan and immediately cover with a splash guard or pan lid. Calamari can often splutter oil when fried so best protect yourself. If you are using a lid, ensure you do not completely cover the frying pan as this will spoil the cooking. Cook the tentacles for 15 minutes
5. Whilst that is cooking, time to make the stuffing. Finely chop the Parsley. Thoroughly but delicately rinse the capers and gently pat them dry. Coarsely chop the olives and capers together.
6. Grab a large mixing bowl and add the grated Pecorino cheese, Raisins, Pine nuts, chopped Parsley. Remove the Calamari from the heat and let cool. Remove the Garlic skewers from the pan and pour its entire contents into the bowl to mix.
7. Whilst mixing, crack the egg into the bowl, followed by half of the breadcrumbs. Season with black pepper and mix until it starts to bind together.
8. Time to stuff the raw Calamari heads. Open the head and hold in one hand, and use a tablespoon to fill with stuffing. Continue to fill until almost full. Seal the opening using a toothpick.
9. Lightly oil a pan and sprinkle it with the rest of your breadcrumbs. Place the calamari in, turn them to cover with the breadcrumbs, then cover them with the chopped tomatoes. Add a pinch of oregano, a tiny pinch of salt, pepper and drizzle them with olive oil.
10. Cover the pan with a lid and cook on a low heat for about 30 minutes, turning them halfway.
11. When ready, thickly slice the Calamari and serve warm.