Stuffed squid with scampi and savoy cabbage

Ingredients for 4 servings:

• 1 kg squid(s) – tubes, 4 large
• 8 scampi (tiger prawns), size 31/40
• 4 garlic
• 4 tbsp oil
• 400 g savoy cabbage
• 4 sprigs of flat-leaf parsley
• 200 g cheese, e.g. Gouda
• 4 tbsp breadcrumbs
• Black pepper or 2 red chili peppers
• Oil, for frying

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour; Total time approx. 1 day 1 hour 30 minutes

Thaw the squid tubes and scampi in the refrigerator overnight. Remove the squid’s brittle bone and rinse the inside of the tubes thoroughly. Pat dry. Peel and devein the scampi. Peel and finely chop the garlic cloves. Fry the scampi in oil in a large pan. Turn off the heat, add the garlic, toss to coat, and let cool. Wash the savoy cabbage leaves and cut into small pieces (1×1 cm) or strips. Trim the thick stalks first. Cook in as little lightly salted water as possible until al dente, drain, and let cool. Drain well. Wash and chop the parsley. Cut the cheese into tiny cubes. Cut each scampi into 5 pieces. Add the garlic from the pan to a bowl. Mix with the savoy cabbage, parsley, cheese, and breadcrumbs. Season with black pepper or with the washed, deseeded, and very finely chopped chili peppers. Fill the tubes with the mixture and seal with toothpicks. Pour a little more oil into the pan and heat it. Fry the tubes over medium heat, turning occasionally, until browned all over. Add any leftover filling to the pan for the last 5 minutes. I like to serve this with bruschetta.