Fry the onion, garlic and paprika in the olive oil till soft. Add in the couscous and 15oml boiling water and cook for 2 minutes. Chop the grilled peppers and add to the couscous along with the olives, capers, lemon zest, parsley and coriander. Clean and rinse the calamari, and cut of the tentacles. Stuff the calamari and close the ends with tooth picks. Heat a griddle pan with a little oil and fry the stuffed calamari on all sides along with the tentacles. Toss the salad leaves with the extra virgin olive oil, cherry tomatoes, feta, onion and olives and serve onto plates. Slice the calalmari and serve alongside the salad with lemon wedges on the side.

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