Stuffed calamari

Wow, this is seriously one of the best dishes I' ve eaten in a while! It requires quite some love, time and care but it is so worth it! Start by preheating the oven at 200 degree so you can focus on getting the filling done. Quickly sauté the spinach leaves (keep the stalks for later) and squeeze those to remove as many juices as possible. Throw it in a blender with some egg white, roughly chopped prawns and has el hanout, sweet paprika, lemon zest and sea salt and mix it into a paste. Stuff the calamari, I did it by using a funnel and gently spooning it in. Prepare the oven tray by spreading out a layer of chopped tomatoes and bell pepper. Season the veggies with some has el hanout and paprika as well. Carefully place the squish between the veggies and bake the dish in the oven for 30 minutes. Heat up a frying pan and add the left-over spinach stalks, some precooked rice (I had some left from earlier that week), lemon zest and olive herbs and a pinch of sea salt. The olive herbs are something a grow in my garden. They are fairly difficult to get hold of but they have a lovely, salty flavour to them. If can replace them with some green olives if you wish to. Bake the rice mixture for 4 minutes so the rice has some time to warm and soak up all those tasty juices. Once the oven tray is ready to get out of the oven mix the roasted veggies with your rice. Serve the filled squid on top and finish with a final squeeze of lemon juice. The squid meat will be so tender you could eat it without any teeth! The Mediterranean stuffing combined with the moist Tomato rice is truly heavenly.

Ingredients: 200 grams of tomatoes, 175 grams of squid, 150 grams of spinach, 75 grams of rice, 70 grams of orange bell peppers, 70 grams of prawns, one egg white, 10 grams of olive herbs, 1 lemon, 1 teaspoon of has el hanout, 1 teaspoon of sweet paprika powder, 1 teaspoon of sea salt