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This recipe was uploaded by ajferreira
Will be served with a side “colorful” salad made of ruccola, cherry tomatoes and corn dressed with Modena vinegar and olive oil with oregano and mint on top.
Start by cleaning the squid tentacles and separating the head of the "tube" of the squid.
Remove the sausage skin and chop along with the peppers until they are homogeneous mixed.
In a large skillet slightly fry the minced onion and 4 garlic cloves, minced also, with 1dl oil.
When it will start to get collor add the folder of peppers and sausage that prepared earlier and let to cook slowly, retouching now with the salt and peppercorn until it is at your taste.
Join now the tentacles and the head of the squid previously cut into small pieces and let cook a little to add the clams, mussels and shrimp.
(we will have now some time that can be used to start preparing the salad, which explain at the end)
Place a frying pan to fire 1dl with olive oil and 1 minced onion, add salt and pepper at your taste let slightly fry the onion and add the ripe tomatoes, preferably without skin, let braise on burner until get a smashed sauce of tomatoes, taste and correct the salt and pepper to your taste, optionally add the wine to the sauce and leet evaporate a little, a glass of champagne will work perfectly also.
Getting in the squid tubes with the help of a tablespoon (or tea if it is too small) fill with stuffing and close the squid with a toothpick, as if to sew the squid.
Place the stuffed squid in the tomato sauce, that should already be ready, and leave to cook for 5 min, in fact only the tube of the squid is not cooked yet.
Wash all vegetables well, especially if you serve a meal to children and pregnant women, add the ruccola, the onion thin sliced, the tomatoes just cutted in half and maize in a salad bowl, add the corn and season with olive oil and balsamic vinegar, season well with a little salt and oregano and mint leafs previously sliced.
Note: You may add the salad, pine nuts, nuts, cheese or fresh lettuce, cucumber and other vegetables, this option is not only for taste but also by the mix of colors.