Stuffed Squid with Tomato Polenta
- For the stuffed squid
- 1 onion
- 3 garlic
- 2 tablespoons olive oil
- 150 grams Long grain rice
- 50 milliliters dry white wine
- 200 milliliters fish stock
- 1 kilogram Squid tentacle
- 5 thyme
- 1 lemon
- freshly ground peppers
- 5 tablespoons olive oil
Peel the onion and garlic and finely chop. Heat the olive oil in a small saucepan and sauté the onion with the garlic until soft. Pour in the white wine, fish stock and the rice. Add 50 ml (approximately 1/4 cup) of water, season with salt and simmer for about 20 minutes over low heat.
Rinse the squid tubes, pat dry, and finely dice 200 grams (approximately 7 ounces) of the squid. Strip the leaves from the sprigs of thyme.
For the polenta, blanch the tomatoes in boiling water, drain and peel. Cut the tomatoes in half, remove the seeds and dice the flesh finely. Sauté the tomato cubes in butter and pour in 200 ml (approximately 1 cup) of vegetable broth. Simmer for 15 minutes, then puree with a stick blender.
Add the remaining vegetable stock to the tomato sauce, bring to a boil and slowly pour in the polenta while stirring. Simmer for 20 minutes over low heat.
For the stuffing, mix the rice with the chopped calamari, thyme and lemon juice. Season with salt and pepper and fill the calamari tubes with the stuffing. Sew the ends with kitchen twine to secure or use toothpicks. Heat the olive oil in a pan and fry the calamari on all sides for 6-8 minutes. Season the tomato polenta with nutmeg.
Spoon the polenta onto warmed plates. Cut the finished Calamari in half diagonally, remove the string and place on the hot polenta. Serve garnished with mint.