Braised squid tubes with pearl barley and chard filling

Ingredients for 2 servings:

• 3 squid(s), ready-to-cook tubes, total 300-350 g
• 40 g pearl barley
• 200 ml broth, strong
• 2 leaves of chard, without stems
• 2 garlic cloves
• 1 can of chopped tomatoes (400 g)
• salt and pepper
• lemon juice

Instructions

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

Slowly cook the pearl barley in the broth until tender. Meanwhile, rinse the tubes under cold water, removing the backbone if necessary. Dice one tube. Wash the chard leaves (green part only) thoroughly, pat dry, and dice finely. Peel and dice the garlic. Let the cooked pearl barley cool, then mix with the chard, diced squid, and garlic. Season with salt and pepper and fill the tubes. Secure with toothpicks and kitchen string. Heat the tomatoes and place the filled tubes on top. Season with salt, pepper, and drizzle with lemon juice. Cover and simmer in the tomato sauce over low heat for about 45 minutes, stirring occasionally. Remove the wooden skewers and string from the cooked tubes and serve diagonally in half or in slices. Season the tomato sauce with salt and pepper and serve with the tomato sauce.