Filled Squid Tubes

Ingredients

• 0.25 bulb fennel
• 1 small carrot
• 1 Shallot
• 3 tbsp olive oil
• 2 slices toast bread
• 100 g peeled, small shrimp
• 3 Garlic cloves
• Salt
• pepper (ground)
• 4 small squid tubes (ready-to-use, about 60g each)
• thyme (1 sprig each)
• rosemary (1 sprig each)

Instructions

1. 1.

   Wash and trim the fennel, peel the carrot and shallot. Finely chop the vegetables and sauté in 1 tbsp olive oil. Dice the toast bread and add it with the shrimp to the vegetables. Peel the garlic and squeeze two cloves into the mixture. Season with salt and pepper. Wash the squid tubes, pat dry, and fill them with the mixture. Rinse and shake off excess moisture from the thyme and rosemary. Roughly chop the remaining garlic. In a pan, add 2 tbsp olive oil and slowly heat it. Add the filled squid tubes and cook over medium heat in hot oil for about 4-5 minutes on all sides; after roughly half the cooking time, add the chopped garlic.