@nja's stuffed squid with Arctic prawns and parsley

Ingredients for 2 servings:

• 2 squid(s) (squid tubes)
• ½ bunch parsley, flat
• 200 g shrimp(s) (small Arctic shrimp)
• ½ chicory
• 100 g mild cheese (e.g. young Gouda)
• pepper, black
• 1 clove(s) garlic
• e.g. butter or cremefine for frying

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

clever and quick way to prepare squid

Chop the parsley. Clean the chicory and chop very finely. Dice the cheese into tiny cubes. Peel and chop the garlic. Heat the fat in a pan and fry the shrimp. Add the garlic, parsley, and chicory. Season with pepper and fry briefly. Transfer the shrimp mixture to a bowl, stir in the cheese, and stuff the squid with it. Seal with a skewer or toothpick and season with pepper. Heat a little more fat in the pan and fry the stuffed squid on all sides. Cook over low heat for about 15 minutes. The consistency should definitely not be “rubbery,” but nice and tender. Since the quality and thickness vary, I simply check with a skewer every now and then. I usually don’t add any salt here. The squid and the filling actually have enough seasoning. Just taste the filling before continuing and then decide whether to add salt. A simple tomato salad with pecorino and garlic – ciabatta – goes well with it.