Although these little ones in the picture look very sweet and they were also very tasty, it was quite a hassle to prepare. I had to clean all of them, so pull out the intestines by pulling out the tentacles. Remove the spine-like part from the back and cut the legs from the head. Cut just before the eyes and take out the mouth that is placed in the middle of the tentacles. Rinse the octopussies inside and out and leave in the fridge until you prepare the stuffing, if you did not lose your appetite by now. <br />Unfortunately the calamari I bought here was not as fresh as we found them in Greece but even with frozen calamari this is a nice recipe. I will follow the tips that the chef of the restaurant Tomatini in Santorini gave me for preparing this dish. <br />I’ll give you the recipe for my ½ kilo of little calamari, the measurements will be different probably when you use big ones so keep that in mind. <br />

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