This week Mideast Eats celebrates Valentine's Day with an invigorating stuffed calamari. Maya & Yonatan- a couple both in life and in the kitchen- make the dish together and reveal their secret to keeping the fire burning in their love life as well as in cooking. Gili Elad brings us into their kitchen.<br /><br /><br />For the Calamari filling:<br /><br />12 pieces of clean calamari<br />5 tbl. of breadcrumbs<br />A handful of chopped parsley<br />10 medium-sized shrimps, peeled and chopped into half-inch cubes<br />100 grams of "Hameiri" crumbled cheese<br />Tsp. of olive oil<br />1/2 tsp. salt<br />A handful of toasted pine nuts<br /><br />For the cherry Vinaigrette:<br /><br />One pound sliced cherry tomatoes<br />1/4 cup olive oil<br />Sliced Chili<br />4 sliced garlic cloves<br />Tsp. of salt and pepper<br />Pine nuts for decoration<br /><br /> Preparation<br /><br />Stir fry the shrimp on a hot pan with a teaspoon of olive oil for about two minutes, put aside for cooling, mix with all the other ingredients and fill the calamari.<br /><br />For the sauce:<br />Put the oil, garlic and chili in a skillet over high heat. When it begins to simmer, add the tomatoes, salt and pepper. Reduce the heat to medium, simmer for about 7 minutes.<br />Drain the tomatoes with a thin strainer, keep the sauce and throw away the tomato skin.<br /><br />To Serve:<br />Heat the sauce on low heat until it bubbles. Sear the stuffed calamari on all sides for about 5 minutes, and serve it on the hot vinaigrette, sprinkle the rest of the pine nuts on top.<br /><br />
