Stuffed Calamari

Ingredients

• 1 bulb fennel
• 20 g Parmesan (1 piece)
• 1 tsp lemon juice
• 0.5 bunch Parsley
• 100 g whole‑grain toast bread
• 1 tsp dried rosemary
• 1 egg
• Sea salt
• black pepper
• 320 g squid (8 pieces)
• 150 g radicchio (1 head)
• 3 tbsp olive oil
• 150 ml fish stock
• 100 ml tomato juice

Instructions

1. 1.

   For the filling, peel, wash and grate the fennel. Grate the parmesan and mix with the fennel and lemon juice.

2. 2.

   Wash the parsley, shake dry and chop the leaves. Cut the toast bread into small pieces and combine with parsley, rosemary, fennel mixture and egg. Season with salt and pepper.

3. 3.

   Remove the fish bones from the calamari tubes. Peel off the skin and fins. Rinse the body and tentacles under cold water and pat dry.

4. 4.

   Fill the body pockets of the calamari with a piping bag using the filling, then seal the openings with toothpicks. Split the radicchio into leaves, wash and spin dry.

5. 5.

   Heat 1 tbsp olive oil in a pan. Sauté the calamari and radicchio on all sides over high heat for 4–5 minutes. Remove the radicchio, season with salt and pepper, and keep warm.

6. 6.

   Reduce the heat slightly, pour in the fish stock and bring to a boil. Add the tomato juice, remaining oil and a pinch of salt, swirling the pan to mix everything well. Cook the calamari over medium heat for another minute.

7. 7.

   Distribute the radicchio onto four preheated plates and arrange the calamari on top. Bring the sauce to a second boil and drizzle it over the dish.