Herbed Rice Stuffed Squid with Roasted Tomato Sauce and Fennel Mussels

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the tomatoes on a tray with 15 ml (1 tbsp) olive oil, a pinch of salt, pepper, and 1 minced garlic clove. Roast for 20 minutes, until deeply browned and juicy.

2. 2

   Meanwhile, finely chop the squid tentacles. Heat a skillet with 15 ml (1 tbsp) olive oil over medium heat. Sauté the onion for 4 minutes, add the tentacles, 1 garlic clove, sweet paprika, and red pepper flakes, and cook 3 minutes more.

3. 3

   Remove the skillet from the heat and mix in the cooked rice, parsley, lemon zest, half of the lemon juice, breadcrumbs, 30 ml (2 tbsp) white wine, 1/2 teaspoon salt, and a little black pepper. Stir until the filling is cohesive but still moist.

4. 4

   Stuff the squid bodies with the rice mixture without overfilling, leaving a little room so they do not burst. Secure each one with a toothpick.

5. 5

   Remove the tomatoes from the oven and transfer them to a blender with the tomato paste and fish stock. Blend into a rustic sauce. Taste and adjust with salt and pepper.

6. 6

   Pour the sauce into a baking dish and arrange the stuffed squid on top. Drizzle with 15 ml (1 tbsp) olive oil. Bake at 200 °C / 400 °F for 18 minutes, or until the squid is tender and just firm.

7. 7

   When 8 minutes remain for the squid, heat a wide skillet with the remaining oil over medium-high heat. Add the fennel and cook for 3 minutes. Add the remaining 2 garlic cloves and cook for 30 seconds.

8. 8

   Add the mussels and the remaining white wine, then cover the skillet. Cook for 4 to 5 minutes, until the mussels open. Discard any that stay closed. Add the reserved fennel fronds and the rest of the lemon juice.

9. 9

   Serve a base of roasted tomato sauce, place 2 stuffed squid on each plate, and add the mussels and fennel alongside. Finish with extra parsley and black pepper if desired.