Name: Stuffed calamari with tomato sauce, polenta
Yield: 8
Ingredients: 10 medium calamari tubes, 2 calamari thinly sliced; ½ pound wild-caught shrimp, peeled and deveined; 4-5 sea scallops, roughly chopped; ¼ cup Parmigiano-Reggiano, finely grated; 1 garlic clove, minced; 3 tablespoons parsley, finely chopped; 1/8 teaspoon red pepper flakes or pinch of cayenne; Salt and freshly ground black pepper; 1 medium-size white or yellow onion, chopped; 2 cups Roma or wine tomatoes, skinned and finely chopped; 1 garlic clove, minced; 1 tablespoon sugar; Olive oil; Sea salt and freshly ground black pepper; 1 cup polenta (with truffles); 2 ½ cup water; Sea salt and freshly ground black pepper; Parsley, finely chopped

Ingredients

Scale

For the calamari

10 medium calamari tubes, 2 calamari thinly sliced
½ pound wild-caught shrimp, peeled and deveined
4–5 sea scallops, roughly chopped
¼ cup Parmigiano-Reggiano, finely grated
1 garlic clove, minced
3 tablespoons parsley, finely chopped
1/8 teaspoon red pepper flakes or pinch of cayenne
Salt and freshly ground black pepper

For the tomato sauce

1 medium-size white or yellow onion, chopped
2 cups Roma or wine tomatoes, skinned and finely chopped
1 garlic clove, minced
1 tablespoon sugar
Olive oil
Sea salt and freshly ground black pepper

For the polenta

1 cup polenta (with truffles)
2 ½ cup water
Sea salt and freshly ground black pepper

Garnishing

Parsley, finely chopped

Instructions

Make the stuffing: Cut shrimp and scallops in three pieces. In a food processor, blend shrimp, scallops, 2 sliced calamari tubes and garlic into a coarse paste. Transfer to a bowl. Then add cheese, parsley, red pepper flakes and season with salt and pepper. Mix to combine.
Make stuffed calamari: Using a small spoon, start stuffing the calamari tubes until almost full and shapely, leaving just 1/2 inch opening, pierce and secure with the toothpick.
To blanched tomatoes: Using a sharp knife, cut an “X” on the bottom of each tomato, it will help to loosen the skin. Place them in rapidly boiling water for 1 minute, then plunge the tomatoes into an ice bath with the slotted spoon. Let them cool slightly, peel the skin off. Chop the tomatoes finely.
Make the sauce: Heat the oil in a large wide-sided skillet, add onions and sauté for 5 minutes until translucent. Add garlic and cook for 1 more minute. Then add tomatoes and sugar, season with salt and pepper and cook for 10 minutes on medium heat.
In a single layer, place stuffed calamari on top of the sauce, cover with the lid and cook for 20 minutes on medium-low heat.
Make polenta: Meanwhile, bring the water to a boil, add polenta, bring back to a boil. Reduce the heat to low and cook for 8 minutes, stirring constantly. Season with salt and pepper.
Serve calamari either sliced on the bias or intact on a bed of polenta with the tomato sauce. Sprinkle with finely chopped parsley and extra serving of Parmigiano-Reggiano cheese on top.