Calamari Stuffed with Anchovies

Six pieces of frozen calamari (similar size); one lemon; 160 g canned anchovies; two garlic cloves; 6 sprigs of fresh parsley; 100 g breadcrumbs; two eggs; ground pepper; 100 ml olive oil
For sauces: two red peppers; two green peppers; 4 tbsp olive oil; salt; pepper

Defrost calamari, rince well. Cut off the tentacles and drop them for 3 min. into boiling wated with some lemon juice.

Prepare sauces: rinced peppers bake in the oven at 200C/395F, until the skin gets black. Then drop them for a few minutes into cold, well salted water. Drain and peel the skin off. Blend separately red and green peppers, adding to each 2 tbsp olive oil, salt and pepper to taste.

Drain anchovies and rince gently in cool water, to remove excess salt. Chop them finely together with calamari tentacles, garlic and fresh parsley. Mix with breadcrumbs and whole eggs, add pepper to taste.

Stuff calamari to 2/3 height (the stuffing will expand during baking) and close with toothpicks. Pour 50 ml oil into a baking dish, place stuffed calamari, and sprinkle with the remaining oil. Bake in 180C/355F for 30 - 40 min. (depending on the size of calamari). Serve with red and green sauces.