Stuffed squid dish with marinara sauce in Italian style will become an exquisite holiday treat, or will turn ordinary everyday dinner on holiday. Cut Squid Carcasses fill with a mixture of squid tentacles, shrimp, anchovies for brighter flavor, parmesan and herbs with garlic and stew in aromatic tomato sauce on white wine. And cook on the side dish delicious polenta by stirring grated cheese and butter into it so that porridge acquired a creamy aftertaste and a tremendous viscous консистенцию. 
Time: 1 hour.45 minutes Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
Squid
- 18 squids 10 cm long (about 1 kg.), Peeled, with cut off tentacles (ask about it in the fish department)
- 220 gr medium shrimp, peeled from shells and intestinal veins
- 1 large egg
- 1/4 Art. sourdough crumbled bread (approximately 1 slice, ground)
- 1/4 Art. grated parmesan
- 1/4 Art. chopped fresh parsley
- 1/3 Art. chopped fresh basil
- Grated zest and juice of 1 lemon
- 2 anchovy fillets, washed and chopped
- 3 cloves, minced garlic
- 6 tbsp. l extra virgin olive oil
Sauce
- 6 garlic cloves, finely chopped
- 1/4 tsp red pepper flakes
- 1/4 Art. dry white wine
- 1 can 800 gr. canned tomato cream
- 2-3 stalks of fresh basil + chopped leaves for serving
Polenta
- 2 tbsp. l extra virgin olive oil
- 1 bay leaf
- 1 tbsp. yellow polenta
- 2 tbsp. l (30 gr.) Unsalted butter, room temperature
- 3/4 Art. grated parmesan + additionally for serving
Recipes with similar ingredients: squid, shrimp, eggs, bread on sourdough, parmesan cheese, parsley, basil, lemon, anchovies, garlic, red pepper flakes, white wine, plum-shaped tomatoes, laurel leaf, polenta, butter
Recipe preparation:
- Cook the squid: Wash the squid carcasses and set aside. Slice the tentacles and shrimp into cubes the size of 0.5-1 cm. In a large bowl, beat the egg. Add chopped diced tentacle squid and shrimp, breadcrumbs, cheese, parsley, basil, lemon zest and juice, anchovies and garlic. Add 3 Art. l olive oil, 3/4 tsp salt, pepper to taste and mix.
- Fill each squid carcass with your hands about two-thirds shrimp mixture and fasten with a toothpick. In a large pan on medium heat, heat the remaining 3 tbsp. l olive oil. Fry the squid in batches until they are browned and become matte on both sides, 8-10 minutes, and put on a plate.
- Make the sauce: Reduce the heat, add to the pan garlic and red pepper and fry, stirring, 1-2 minutes. Salt then add the wine and scrap off the sticky pieces from the bottom of the pan. Cook until the wine has almost evaporated, then crush the tomatoes hands directly into the pan and add all the tomato juices. Pour in 1 Art. water, add ¾ tsp. salts and stalks of basil. Put squid in a pan in one layer. Bring to a boil, cover and cook until squid is ready, about 40 minutes. Then take off cover and cook until the sauce thickens, another 10-15 minutes.
- In the meantime, cook the polenta. To another pot pour 4.5 tbsp. cold water and put on low heat. Add 2 tbsp. l olive oil, 1 tsp salt and bay leaf. Slow add a polenta while stirring, then increase the heat to medium and stirring often, bring to a boil. Turn down the fire and cook at a slow boil, stirring with a wooden spoon, until the polenta will not become thick, and will not move away from the walls of the pan, about 25 minutes. Remove from heat and stir in butter and cheese.
- Arrange the polenta in shallow bowls. Remove from squid Toothpicks and put them on top of the polenta. Remove the stalks from the sauce basil and pour them a dish. Sprinkle with chopped basil and grated Parmesan
