Stuffed calamari | Punjene lignje

So I tried this recipe from the Dalmatia cookbook by Ino Kuvacic and while I love the stuffing and the taste, the method of cooking the calamari was not my cup of tea. You leave them in the oven for 10 minutes, then you take them out to let the potatoes bake, then after about 30 minutes you put the calamari back in to get golden.

I don't know? I don't like cooling off food then reheating, and I felt like this method made the calamari more chewy than they needed to be. Anyway, next time I'll either sear them in a pan over the stove or finish them on the outdoor bbq. No more oven.

I do love that this recipe has a stuffing that includes silverbeet. Croatians are huge fans of silverbeet, well, even if you're not a fan, Blitva is a true staple of every Croatian table and a great pairing with seafood.

But here is the recipe (with my change in method)