Stuffed baked squid
Seafood lovers, rejoice! This delicious Ligurian dish is to die for.
• 8 squid (or small calamari), gutted and cleaned
• 10 kalamata olives, pitted
• ½ glass of dry white wine
• 1 egg white
• 1 bunch parsley
• 1 tomato
• 30g breadcrumbs
• Extra virgin olive oil
• 2 anchovies
• 200g cherry tomatoes, halved
• 1 dry red chilli
• 1 shallot
• 1 bay leaf
• 1 garlic clove
• Salt and pepper
1. Chop the tentacles of the squid as well as the tomato, garlic, shallot, parsley, anchovies and olives and combine in a bowl. Add the egg white and breadcrumbs and mix.
2. Spoon the stuffing into the 8 squid tubes and close opening with a toothpick.
3. Line an oven dish with baking paper and drizzle a little oil onto the base. Lay the squid in the dish and top with the cherry tomatoes, bay leaves and crushed chilli.
4. Pour over the wine, season with salt and a generous grinding of black pepper. Cover the dish with foil and bake in preheated oven at 180°C for about 45 minutes, occasionally basting with the juices.
5. Serve warm.