Stuffed squid tubes with shrimp

Ingredients for 2 servings:

• 2 squid tubes
• 1 large onion(s), red
• 3 medium-sized garlic cloves
• 1 m.-large Pepper, red
• 10 large king prawns, frozen
• 10 anchovy fillets, pickled from the jar
• 1 tsp, heaped capers, pickled from the jar
• 25 g curly parsley
• 1 tbsp sugar
• 100 ml dry white wine
• 2 handfuls of Gouda, grated
• some oil
• some black pepper, freshly ground
• little salt
• 1 lemon(s), halved

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

quick and easy

You will also need two wooden toothpicks. If the squid tubes are frozen, please thaw them beforehand. Add the oil to the pan. Chop the onion, garlic, and chili peppers into very large cubes and fry over medium-high heat. Once the onions are lightly browned, add the still-frozen shrimp, anchovy fillets, and capers. Once the shrimp are translucent after 3 to 5 minutes (fresh shrimp will cook faster), add the sugar and finely chopped parsley, let it simmer briefly, and then deglaze with the wine. Allow the wine to boil briefly. Empty the contents of the pan into a measuring jug and stir in the cheese. Season with freshly ground pepper and a very small amount of salt, as the anchovy fillets and capers are already well salted. Purée everything with a hand blender until coarsely ground. Wash the squid tubes and fill them with the mixture, not too full. Then close the opening with a toothpick. Add more oil to the pan and fry the squid tubes until golden brown on all sides. Serve with half a lemon. Ice-cold lemonade goes perfectly with this dish.