Time: 40/50 min.
Category: Main Course
Yield: 4 servings
4 large calamari; 100 g Tenuta Castello Carnaroli Rice: 70 g Taggiasca olive paste; 1 bunch of parsley; 50 g breadcrumbs.
Clean and wash calamari. Separate tentacles from body and empty body completely. Chop tentacles finely. Boil the rice until very soft (about 20 minutes) and drain. Combine rice, tentacles, olive paste, chopped basil and breadcrumbs for filling. Fill the calamari taking care not to tear them. Bake at 160 degrees for about 10 minutes, according to the size of the calamari. Do not overcook lest the calamari become tough and rubbery. Serve with a drizzle of extra-virgin olive oil and a sprinkling of pepper.