In Slovenia, the widely used term "kalamar" was taken from the Italian "calamaro", which itself is derived from the Greek word "kalamos", meaning "ink pot" or "pen case". The name refers to the squid’s defence mechanism, in which they release an ink-like substance when in danger. This substance is also used to make actual ink, and is also an indispensable ingredient in black risotto.

Ingredients

several small calamari

a few cloves of garlic

parsley

breadcrumbs

olive oil

salt

toothpicks for stuffing

  • Six calamari and some calamari tentacles on parsley leaves, decorated with a slice of lemon and a parsley leaf. Photo: alle 12_GettyImages/GulliverFilm&Foto
  • One calamari, stuffed with prosciutto and cheese, cut in half, on a blue plate that has a big splash of a black liquid on it. Calamari can also be stuffed with prosciutto and cheese. Photo: Tomo Jeseničnik

Preparation

  • Clean the calamari and remove the tentacles.
  • Chop up the tentacles with parsley and garlic, adding breadcrumbs and a little salt.
  • Stuff the calamari, using toothpicks to hold them together.
  • Heat up the olive oil in a saucepan and add the stuffed calamari. Braise and fry until soft. Turn over when done on one side. Add a little white wine during braising. Stuffed calamari can also be grilled.

Source: Taste Slovenia, Janez Bogataj