We hope you enjoy our cookery  column with chef Paul Watters who each week will take the fear out of cooking with his easy to follow recipes... 

Serves 4
 
For the calamari
4 large cleaned calamari tubes
2 tbsp olive oil
Sea salt and cracked black pepper
 
Tomato & Red Pepper Stuffing
1 tbsp olive oil
1 small onion, finely diced
2 cloves garlic, minced
1 roasted red pepper, finely diced
2 ripe tomatoes, peeled, deseeded and diced
75g fresh breadcrumbs
2 tbsp grated Parmesan
1 tbsp chopped parsley
1 tsp chopped thyme
Zest of ½ lemon
Salt and black pepper
Pinch of smoked paprika
 
Black Olive Ratatouille
1 aubergine, diced
1 courgette, diced
1 red pepper, diced
1 yellow pepper, diced
1 small onion, diced
2 garlic cloves, chopped
250g chopped tomatoes
80g black olives, sliced
2 tbsp olive oil
1 tsp dried oregano
Salt and pepper
 
Garnish
Handful of yellow cherry tomatoes, halved
Fresh ripped basil leaves
Extra virgin olive oil
 
Prepare the stuffing
Heat the olive oil in a pan and gently cook the onion for 5 minutes. Add the garlic, roasted red pepper and tomatoes and cook until most of the moisture has evaporated.
Stir in the breadcrumbs, Parmesan, herbs, lemon zest and smoked paprika. Season well and allow the mixture to cool.
 
 Stuff the calamari
Fill each calamari tube about three-quarters full, allowing room for the stuffing to expand. Secure the open end with cocktail sticks.
Brush with olive oil and season with salt and pepper.
 
Cook the ratatouille
Heat the olive oil in a sauté pan. Cook the onion, aubergine, courgette and peppers until lightly caramelised.
Add the garlic, chopped tomatoes, oregano and black olives. Simmer gently for 15-20 minutes until rich and thick.
 
 Cook the calamari
Heat a griddle or frying pan until very hot.
Sear the stuffed calamari for 2-3 minutes on each side until lightly charred. Transfer to a preheated oven at 180°C for 8-10 minutes until just cooked.
Rest for 2 minutes before slicing into thick rounds.
 
Gather 2 large plates 
Spread the black olive ratatouille across a warm black plate or prefer plate of choice 
Arrange slices of the stuffed calamari on top.
Scatter over the halved yellow tomatoes and plenty of ripped basil leaves.
Finish with a drizzle of extra virgin olive oil.
 
Paul's Tip I sprinkle over some chilli flakes or lemon pepper for a extra colour or seasoning and serve with a nice cold glass of white wine