Stuffed Squid Antipasto
(Calamari Ripieni Antipasto)
Ingredients:
18 fl oz (500 ml) dry white wine
2 bay leaves
8 squid, cleaned
11 oz (300 grams) cooked, peeled shrimp
1 garlic clove, chopped
2 tablespoons chopped fresh flat-leaf parsley
Juice of 2 lemons, strained
3 and 1/2 fl oz (100 ml) extra virgin olive oil, plus extra for drizzling
Salt and pepper
Directions:
Pour 1 and 3/4 pints (1 liter) of water into a large saucepan and add the white wine, bay leaves and a pinch of salt.
Bring to the boil, add the squid and simmer for 20 minutes.
Drain and leave to cool.
Place the shrimp, garlic, 1 tablespoon of the parsley and 2 tablespoons of the lemon juice in a bowl, drizzle generously with olive oil and season with pepper. Mix well.
Stuff the squid sacs with the shrimp mixture and arrange on a serving dish.
Whisk together the olive oil, the remaining lemon juice and the remaining parsley.
Season with salt and pepper and pour the dressing over the squid. Serves 4.