Stewed Stuffed Calamari with Ricotta

Ingredients – serves 4

  • 4 calamari/squid (cleaned)
  • 1 onion, diced
  • 3 garlic cloves, chopped
  • 2 tsp capers
  • A handful black stoned olives
  • Some white wine
  • 400g chopped tomatoes
  • 2 tbsp tomato paste
  • 4 potatoes, peeled
  • Fresh thyme
  • 500g ricotta
  • Bunch of fresh parsley, chopped
  • 2 eggs, whisked
  • Toothpicks!


  • Large bowl
  • Medium pan
  • Fork
  • Spoon
  • Wooden spoon


  • Toothpicks


Filling for calamari:

  1. Put ricotta in a large bowl and mash it up with a fork. Add chopped parsley and eggs, combine together very well.
  2. With a spoon, start filling your calamari. Leave some space at the opening so you can then close it with a toothpick.

Salsa for stew:

  1. Heat up some oil in pan and add onions, garlic and thyme. Cook until onions are soft.
  2. Add tomato paste and cook well until almost sticks to the pan.
  3. Add some white wine and simmer until reduced.
  4. Add chopped tomatoes, stir well scraping bottom of the pan.
  5. Add rest of ingredients (stuffed calamari, capers, olives and potatoes) and add some water until all are covered well.
  6. Bring to boil and leave to simmer on a low heat for about 45 mins or until calamari are cooked nice and tender.

Spinach, Ricotta and Smoked Salmon Egg Roll


  • 5 eggs
  • Small bunch of spinach
  • 2 tbsp grated parmesan
  • 200g ricotta or soft spreadable cheese
  • 100g smoked salmon
  • Salt & pepper


  • Colander
  • Mixing bowl
  • Whisker
  • Baking tray
  • Spatula


  • Baking paper


  1. Preheat oven 180c/ gas mark 4.
  2. Wash and chop spinach and leave on side to drain well.
  3. Whisk the eggs, add parmesan and finally spinach. Combine well.
  4. Line a baking tray with baking paper and pour in mixture to cover whole surface. Pat down spinach with a spatula.
  5.  Place in oven and leave for about 15-20 mins.
  6. Take out and leave to cool completely.
  7. When cooled place another baking paper on top and turn the whole thing upside down to be able to remove the other baking paper.
  8. Start filling in by spreading ricotta or soft cheese then smoked salmon. Roll it as in a roly-poly and wrap in baking paper. Put in fridge for about 2hrs.
  9. Slice and serve.