How to make
Usually calamari are sold cleaned, so you don't have much to do before you cook them. Rinse them under cold water and dry them inside and out.
Heat a cup of olive oil in a pan, add the chopped garlic cloves and parsley. Fry briefly, add the breadcrumbs and continue to fry for another 5 minutes and stir to prevent burning.
Remove the pan from the heat, leave it to cool and add the defrosted peas, a pinch of black pepper, an egg and grated parmesan. Homogenize all products well.
With this stuffing stuff the calamari. Do not fill them to the top, the stuffing increases during cooking. Sew up the opening, DO NOT pierce it with a toothpick, the calamari meat is very tender and you risk it opening during cooking.
In another pan, pour a cup of olive oil, fry the calamari on all sides, by turning them carefully. Pour the white wine. Wait 3-4 minutes for the alcohol to evaporate and pour the vegetable broth. Cover the pan and cook the calamari for 15-20 minutes.
Peel and cut the potatoes into small pieces. Boil them, until they're fully cooked.
In a frying pan with heated olive oil, fry the chopped onion, add the potato cubes, fry for another 5 minutes, by stirring constantly, so that they do not stick and to flavor well.
Remove the pan from the heat and cool it. Pour the potatoes into a suitable bowl for liquidizing and pour the vegetable broth over them. Liquidize them, until a smooth mixture is obtained. The potatoes must be chilled or they will become sticky.
The cream should have the consistency of a thick mousse. Add saffron to it on the tip of the knife and stir to flavor it and turn yellow evenly.
Pour the potato cream into the bottom of a plate, add the sliced stuffed calamari and serve!
It is tasty!
