Stuffed Calamari with Long Grain Rice

Clean the tomatoes ready for cooking and cut into cubes. Remove the skin from the onion and cut into thin strips.

Heat the olive oil (1) and sauté the onion until light yellow. Add saffron and sauté briefly. Then add the tomato cubes and make the sauce on medium fire for fifteen minutes. Season with salt and pepper. Put it in a wide ovenproof dish.

Clean the calamari in detail: at the beginning, grab the tentacles and pull out the head with the innards. Loosen the cartilage (Schulp) inside the fish and pull it out. Now cut the purple skin with a kitchen knife and skin the body. Then rinse the calamari thoroughly under cold water. Dry with kitchen roll.

Remove the skin from the onion (2) and garlic and chop finely. Pluck half of the parsley and oregano leaves from the sprigs and chop them with the spinach. Sauté the chopped ingredients well in the oil (2). Cool down a bit.

At the same time, cook the long grain rice in salted water until just tender. Cool down a bit.

In a baking bowl, mix long grain rice, egg and onion mixture and season with salt, bell pepper and paprika. Spoon the rice mixture into the calamari and close the ends with a wooden skewer. Place them in the tomato sauce. Season with salt and pepper, drizzle with olive oil (3) and cover with the remaining herb sprigs.

Place the calamari in the oven with the d

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