Squid stuffed with scampi stuffing

Ingredients for 2 servings:

• 450 g squid(s)
• 200 g scampi
• 1 onion(s)
• 1 garlic clove(s)
• 1 tbsp capers
• 1 egg yolk
• 3 tbsp oil
• 250 ml white wine, dry
• 1 sprig(s) tarragon
• 3 stalks of chives
• 250 ml vegetable stock or white wine
• 150 ml cream
• lemon juice
• Sea salt from the mill
• Pepper, white from the mill

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

low-calorie

Clean the squid and remove anything inedible. Separate the tentacles from the tubes, wash everything thoroughly, and dry. Chop the scampi, onion, and garlic and make a stuffing in a food processor with capers and egg yolk. Fill the tubes with the stuffing and seal with toothpicks. Heat 2 tablespoons of oil in a pan and fry both the tubes and tentacles. Once everything has taken on some color, deglaze with the white wine, cover, and simmer at low heat for 1 hour. Remove the tubes and tentacles from the stock and keep warm in the oven. Strain the stock, reserving the liquid, and reduce it almost completely in the pan. Add the tarragon and chives. Depending on your preference, add either vegetable stock or more white wine and reduce again considerably. Add the cream and reduce the sauce to the desired consistency. Remove the herb sprigs and season the sauce with lemon juice, salt, and pepper. Heat 1 tablespoon of oil in a pan and fry the tentacles again until crispy, then season with salt and pepper. Serve the squid tubes and tentacles with tagliatelle pasta, which you then toss in the sauce just before serving.