Ingredients for Squid Stuffed with Shellfish and Bread
6 large squid
4 tablespoons olive oil
1 lb 2 oz raw shrimp, peeled and deveined
1 tablespoon freshly grated pecorino cheese
1 lb 2 oz stale good-quality bread such as ciabatta or pane casereccio, crusts removed
1 fresh red chili, seeded and finely chopped
2 garlic cloves, finely chopped
1 3/4 lb ripe tomatoes, peeled and chopped
salt and freshly ground black pepper
generous handful of fresh flat-leaf parsley, leaves picked and chopped, to serve
How to make Squid Stuffed with Shellfish and Bread
Clean the squid well, removing the eyes, ink sacs, and beaks (see page 16) so that you are left with a long tube.
Heat 2 tablespoons of the oil in a heavy frying pan over medium heat and sauté the shrimp for 5 - 8 minutes, depending on size, until they turn pink and opaque. Remove from the pan, chop into small pieces and set aside in a bowl.
Soak the bread in a little water, then gently squeeze out any excess liquid.
Whisk the eggs with the pecorino and bread. Season with salt and black pepper, and add to the shrimp.
Mix the filling well and use it to stuff the squid. Tie up the open ends with butcher's string or cotton thread.
Heat the remaining oil in a large heavy pan over medium heat and sweat the garlic with the chili for a few minutes until soft and starting to caramelize.
Add the squid and quickly sauté until golden brown, then add the tomatoes, cover the pan, and leave for 20 minutes to cook through, stirring occasionally.
Remove the squid from the pan, snip off the string, and set aside. Quickly push the tomato sauce through a sieve to ensure it is smooth.
Serve the stuffed squid hot, cut into slices, accompanied by the tomato sauce and a good sprinkling of chopped parsley.