The only difference between this version and the simple version is that this one is served with a bottles sweet chili sauce and the other has two different sauces as an accompaniment. For some reason roasting peppers seems to be something that people avoid. In my house it has been known to set the smoke alarms off, but that is really the only issue and there is something quite satisfying about knowing that burning food is a good thing. That being said both versions are lovely, so make this on a Tuesday and the sensational version on a day when you know you can have all the windows open.
4 Calamari tubes (preferably cleaned by someone else), about 600 g total weight 2 Cloves garlic, crushed 1 teaspoons dry sherry 1 1/2 teaspoons tomato paste 1 teaspoon lite cream cheese 1/4 cup skim milk 2/3 cup of crab meat 1/3 cup breadcrumbs 1 tablespoon chopped basil 4 Tablespoons sweet chili sauce
Cook garlic in a non stick fry pan (use a little non stick spray if necessary) over medium heat and cook until transparent. Add the remaining teaspoon of sherry and the tomato paste, you made need to add a tablespoon of two of water if the mixture gets too thick. Remove from the heat and add the cream cheese, skim milk, crab, breadcrumbs and basil. Fill the calamari tubes with the stuffing, don't over stuff because they will shrink when they cook. Close the open ends with a toothpick. Cooke the calamari in a non stick fry-pan until just done, about 5 minutes. Serve the calamari sliced with a tablespoon (of thereabouts) of sweet chilli sauce.. Per Serve