340 - 400 g SELECTED VARIETIES
Clean the calamari and dice the tentacles. Set aside 8 cleaned calamari and dice the other 4.
In a pan, on medium-high heat, cook garlic briefly in 1 Tbsp. (15 mL) hot olive oil, then add diced zucchini.
Reduce heat to medium and add diced calamari and plum tomatoes. Cook 1-2 minutes.
Stir in cooked mussels, cooked rice and seasonings. Cool until just warm.
Stuff 8 reserved calamari with mixture and close with toothpicks.
In a skillet, heat remaining oil and brown stuffed calamari 2 minutes per side.
Reheat tomato sauce and serve over calamari.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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