We place a medium pot on medium heat, and we pour a tablespoon of oil. A minute later we add the sausage pieces, sprinkle the paprika and we fry for 2-3’ while tossing frequently. Remove to a bowl, cover and keep aside.

In the same pot we add 2 more tablespoons of oil and a minute later we throw in the tentacles frying no more than 2’. Deglaze with the wine and allow for the alcohol to evaporate. Remove to a plate and keep aside.

To make the stuffing we add into the bowl with the cooked sausages pieces the grated halloumi, the eggs, breadcrumbs, parsley, season with the salt and pepper and we mix well.

To stuff the calamari, we cut the top of the tube, and we scoop in the stuffing filling just the 2/3 of the tube. We close the end of the tube with a cocktail stick or a toothpick, and we repeat for the rest.

In the meantime, we turn the oven on, air circulation, 190°C, rack set at the middle.

We place a large frying pan on medium heat and once it heats up, we pour couple of tablespoons of oil. A minute later we add in batches the filled calamari tubes and we sear them for about a minute and a half per side. Then we add them into an oven proof baking dish, and we place in the oven cooking for just 4’.

To serve we add at the bottom of our serving plate the lentils and on top the calamari tubes, with the cocktail stick removed, along with some tentacles. Drizzle with a bit of olive oil, add some wasabi micro greens, add a cut lemon on the side and serve.