You’ll Need
For the Caponata Filling
1 small aubergine, cut into 1cm cubes
1 celery stick, finely diced
1 small red onion, finely diced
2 tbsp chopped green olives
1 tbsp capers, rinsed
1 tbsp tomato puree
1 tbsp red wine vinegar
1 tsp caster sugar
2 tbsp olive oil
For the Calamari
8 cleaned squid tubes, about 700g
250ml passata
1 garlic clove, finely grated
1/2 tsp dried oregano
2 tbsp chopped parsley
Optional but dangerous
Toasted pine nuts
Crusty bread
Lemon wedges
Method
Toss the aubergine, celery and onion with the olive oil.
Air fry at 195°C for 8 minutes, shaking twice.
Stir in the olives, capers, tomato puree, vinegar and sugar and cook for 3 minutes more.
Cool the caponata slightly, then fill each squid tube no more than two-thirds full.
Secure the tubes with cocktail sticks.
Mix the passata, garlic and oregano between four shallow trays and add the squid.
Air fry at 190°C for 9-11 minutes, turning once.
Check the squid is opaque and tender and the sauce is bubbling.
Remove the sticks, slice if preferred and finish with parsley.