1 large onion
1 red pepper
½ cup chopped carrot
½ cup chopped broccoli
¼ cup chopped parsley
2 cloves chopped garlic
1 cup grated parmesan Reggiano
3 cups cooked rice
2 eggs
3 tablespoons olive oil
salt & pepper
12 large calamari (cleaned)


Preheat oven to 350 degrees.
Peel the onion and deseed the pepper.
Chop them into a medium dice, about ½ by ½ inch pieces.
Peel the carrot and wash broccoli and chop them both into small dice.
In a large mixing bowl, mix all ingredients (except calamari) by hand.
Make sure that everything is well incorporated into the rice.
Set aside and wash your hands.
With a tablespoon stuff the calamari.
Leave a half inch at the top, close the opening with your thumb and index finger and take a skewer or toothpick and poke it through the flesh of the calamari, then go back through it as if you were sewing it shut.
Do not use colored toothpicks.
Line the bottom of a roasting pan with fumet (fish stock) or white wine, ¼ inch is fine.
Place the stuffed, closed calamari in this roasting pan and cover with foil.
Bake for 8-10 minutes, making sure the liquid in the bottom of the pan has not evaporated.
Add more if it has.
Note all ovens are different and cooking times may vary.
Makes 12 large stuffed calamari.