Stuffed baby squid Recipe

       Begin by making the tomato sauce. Put 150g very finely sliced      onion into a           saucepan with 1 tbsp olive oil and let it sweat     slowly over a low-medium heat for around 15 minutes until it's soft (do not allow it to colour). If it looks as though it might catch, add a splash of water to the pan

Add 500g large, ripe tomatoes, 1tbsp tomato paste and season with salt. Leave to simmer over a low heat for about 45 minutes, until the tomatoes are thick and rich, adding a little water if the level of the liquid gets too low. Remove from the heat

Put 1/2 tbsp oil oil in another pan with 1 chopped clove of garlic and cook over a low-medium heat. When it's almost golden brown, add 10g basil leaves and stir. Pass the oil through a sieve into the cooked tomato sauce

Whisk the sauce to break up the tomatoes. If it's too thick, thin it with a little water, ideally some pasta cooking water. Pass the sauce through a wide-holed sieve resting over a bowl, and use the back of a ladle to extract the smooth mixture. I added 1tbsp homemade red pesto.

Check the seasoning and add more salt if necessary 

Preheat the oven to 200°C/gas mark 6

Blanch 60g frozen peas in boiling water for 30 seconds, then drain well

Put 2 baby squid (keep the tentacles) and 1 (boiled) egg white into a food processor and pulse until they are roughly chopped. Add 100g diced romano peppers, the blanched peas and 5g chives and continue to pulse until you have a coarse mixture

Use this mixture to stuff 4 baby squid, keeping some space free at the top. Place a piece of the tentacles at the end of the filling and close the calamari with a rosemary sprig or a toothpick

Trim the other end of each calamari to create a tiny hole and keep the filling from bursting out when cooking

Heat a large heatproof baking dish over a medium heat and fry a garlic clove in 1 tbsp of olive oil. Add the calamari and fry for a couple of minutes until browned, then pour in 50ml white wine and let it evaporate over a medium-high heat

Add 200ml of the tomato sauce and 100ml fish stock, then transfer to the oven for 20 minutes. You can check the filling is cooked through by sticking a toothpick in the centre of the filling; it should feel hot when you touch your lips. Serve immediately

(Here Francesco Mazzei's original recipe)

from simple food, looking good
Stuffed baby squid Recipe

from Sweet Cake

Stuffed baby squid Recipe https://sweetteabiscuits.blogspot.com/2021/10/stuffed-baby-squid-recipe.html