1 pack thawed PanaPesca Calamari Tubes & Tentacles
Thaw in refrigerator overnight or in tap water for about an hour before cooking
1/2 cup chopped black olives
1/2 cup chopped tomatoes
1/2 tsp lemon zest
1/4 cup capers
1/4 tsp black pepper
1/2 tsp dried basil
1/4 tsp dried oregano
1/2 tsp chopped garlic
1/2 cup coarse bread crumbs (panko style)
1/4 cup white wine
Preheat oven to 350°F.
To make the stuffing, mix all ingredients (except the bread crumbs, white wine and calamari) together until combined.
Add the bread crumbs which will absorb the moisture in the stuffing.
Put the stuffing into a freezer bag and cut a small piece off the corner of the bag.
Using the bag, stuff the tubes and fill until lightly packed.
Add the stuffed calamari to a baking dish, then scatter the tentacles into the baking dish.
Add a little white wine to the pan and cover with aluminum foil.
Bake covered for about 20 minutes.
Scoop to a dish and serve alone or with beans and rice.