Italian Stuffed Squid

Ingredients

• 8 squid tubes about 150 g each (ready to cook)
• 2 Garlic cloves
• 4 anchovy fillets
• 2 sprigs Rosemary
• 40 g sun‑dried tomatoes in oil
• 100 g white bread crumbs
• Sea salt
• Pepper
• 1 Shallot
• 1 tbsp Olive Oil
• 150 ml dry white wine
• 100 ml fish stock

Instructions

1. 1.

   Wash the squid, cut off the tentacles, clean everything and pat dry. Cut the tentacles into small pieces. Peel the garlic and put it with the anchovies in a mortar. Rinse the rosemary, pat dry and break into small pieces. Add the drained tomatoes and 1–2 tbsp of tomato oil to the mortar and crush finely. Mix with the tentacles and breadcrumbs, season with salt and pepper. Fill the squid tubes with the mixture and secure with toothpicks.

2. 2.

   Peel the shallot, dice finely and sauté in hot olive oil for 2–3 minutes. Season the squid with salt and pepper and brown it in a pan for 4–5 minutes on each side. Deglaze with wine and stock, cover and simmer gently for about 15 minutes.

3. 3.

   Remove the lid and reduce the liquid until thickened.

4. 4.

   If desired, remove the toothpicks, slice into rounds and serve with rice.