Stuffed Calamari

8 clean calamari,

4 – 5 basil leaves,

½ onion,

1 clove of garlic,

2 plum tomatoes,

½ Ecodose of white wine,

1 Ecodose of water,

Extra virgin olive oil, Salt and pepper,

1 tablespoon chopped parsley

1 Cut the tentacles of the clean calamari and chop them with the knife. Chop the garlic and onion, put them in a bowl with the calamari tentacles, then add the basil cut into thin strips and the diced tomatoes. Season with a little oil, salt and pepper. Use this mixture to fill the empty and clean pockets of the calamari, then close each one with a toothpick.

2 Heat 2 tablespoons of oil in the open cooker, for 2 minutes. Sauté the calamari on high heat for 3 – 4 minutes, turning them over once. Pour the white wine and let it evaporate, then add the Ecodose of water.

3 Close the lid and cook for 20 minutes after the hiss. Let the steam vent gradually, then open the lid, let the cooking juice thicken a little as needed, then serve with a little chopped parsley.