A spring dish with island roots!

INGREDIENTS

• 200g Indica Rice
• 300g Chard
• 300g Spinach
• 50g Green Onion
• 100g Red Onion
• 60g Finocchio
• 20g Celery
• 1/2 tsp Sumac
• Juice of 2 Lemons
• 2 Garlic cloves
• 350ml Fish stock
• 150g Tomato purée
• 50ml Olive Oil
• 4 Calamari (250-300g each)

METHOD

Clean and wash the calamari thoroughly.
Slice the head off and sauté them in a pot with some olive oil.
Add the finocchio, garlic, onion, rice, 200ml of the fish stock and 100ml of tomato purée.
Simmer for about 15 minutes.
Add the chopped spinach and chard, and cook for 2 minutes.
When ready, remove from heat and add the remaining ingredients.
Stuff the calamari by adding the filling in the center, and use a toothpick to seal the calamari and prevent the stuffing from spilling.
Pour the remaining stock and the remaining tomato purée over them.
Preheat the oven to 180°C and bake for 40 minutes.