Sources : marthastewart
500gm beef, cut into 1/2-inch pieces
1/2 large onion, finely chopped
2 poblano chiles, seeded and finely chopped (i used green capsicum instead)
2 cloves garlic, finely chopped
2 tablespoons unsalted butter
2 cups fresh breadcrumbs
1/4 cup fresh flat-leaf parsley, finely chopped
15 to 18 small whole calamari bodies, tentacles removed (about 1 pound)
2 tablespoons extra-virgin olive oil
1 (14-to-16-ounce) can whole tomatoes, lightly crushed by hand
Coarse salt and freshly ground pepper
Creamy Polenta (Switch to mashed potato/rice)
1. Cook beef in a large skillet over medium heat until crisp. Add onion and chilies and cook until softened, about 5 minutes.
2. Stir in garlic and butter and cook until butter has melted. Remove from heat.
3. Add breadcrumbs, 3 tablespoons parsley, and 1/4 cup water; stir to combine. Season with salt and pepper; transfer to a bowl to cool.
4. Using a spoon, stuff each calamari body with about 2 tablespoons breadcrumb mixture; thread a toothpick through the open end to enclose. Sprinkle stuffed calamari with any remaining breadcrumb mixture.
5. Heat oil in a large skillet over medium-high heat. Add calamari and cook until golden, 2 to 3 minutes. Turn and continue to cook 2 more minutes.
6. Add tomatoes and cook, until sauce thickens slightly, about 5 minutes. Sprinkle with remaining tablespoon parsley. Remove toothpicks and serve immediately with creamy polenta (switch to mashed potato/rice).
Additional Info :
1. Polenta is a dish made from boiled cornmeal
2. poblano chiles