How to cook
In the already cleaned calamari, add the meat and cheese rolls, which we make by placing a piece of meat onto a piece of cheese and roll them up.
After filling the calamari, close them up with a toothpick, by piercing the calamari meat in a zigzag pattern.
Close it up about 0.4″ (1 cm) from the edges, so that the cheese does not come out completely. Before placing them in the pan, dry the calamari, so that the oil does not spray at you.
Fry the stuffed calamari over medium heat (if the scale is 1 to 9 on the hob, it should be on 7), by raising the temperature from time to time.
It is important that they are turned often.
The calamari are ready when they acquire a slightly golden color.