I’ll give you the recipe for my ½ kilo of little calamari, the measurements will be different probably when you us big ones so keep that in mind.
½ kilo Calamari
100 gram Rice (Arborio or another short grain rice)
3 Sun dried tomatoes
½ bunch Parsley
Squeeze of Lemon juice
Drizzle of Olive oil
½ big or 1 small Red onion
2 garlic cloves
Clean the clamari.
Cut the onion small. Cut the tentacles in rice size peaces.
Rinse the rice and cook it with the onion and a minimum amount of salted water until not quiet done. It will continue the process after you close the fire because it is a mass and later in the oven.
In the mean time, use a little food processor to make a paste of sun dried tomatoes, parsley, olive oil, garlic, lemon juice, pepper and salt. You can do it by hand but this requires a lot of small small cutting.
Mix the pesto and the tentacles with the rice and stuff the calamari with it.
Brush an oven dish with olive oil and lay the stuffed squid inside.
Bake them until done. I baked mine for about 15-20 minutes but try to adjust the time to the size of your calamari. Also keep in mind that if your rice is still warm, the baking time is shorter than when you made them up front and they are completely cooled.