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WHAT YOU'LL NEED:
1 potato unpeeled
4 large squid, cleaned
11 ounces cooked shrimp, peeled and chopped
2 egg yolks, lightly beaten
4 tablespoons olive oil
1 garlic clove
4 tablespoons heavy cream
1 cup bottled strained tomatoes
1 fresh flat-leaf parsley sprig, chopped
Salt and pepper
WHAT TO DO:
Cook the potato in salted, boiling water for 20–30 minutes until tender, then drain, peel and mash with a potato masher. Cook the squid tentacles in salted, boiling water for 3 minutes, then drain and chop. Combine the mashed potato, tentacles, shrimp and egg yolks in a bowl and season with salt and pepper to taste. Spoon the mixture into the body sacs of the squid, being careful not to overfill them, and secure with toothpicks. Heat the olive oil in a large skillet, add the garlic and cook for a few minutes until browned, then remove and discard it. Add the squid to the pan and cook over low heat for about 30 minutes. Stir the cream into the strained tomatoes, sprinkle with the parsley and pour the mixture over the squid. Heat through briefly, then serve
Serves:4
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