Mediterranean Squid Stuffed with Herbed Lemon Couscous over Warm Tomato, Fennel and Caper Sauce

Instructions

1. 1

   Preheat the oven to 190 °C / 375 °F.

2. 2

   Rinse the squid tubes and pat them dry. If tentacles are included, finely chop them and reserve for the filling.

3. 3

   Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add half of the shallot, half of the garlic, and the chopped tentacles. Cook for 2 to 3 minutes until just tender.

4. 4

   Add the pearled couscous and stir for 1 minute so it coats in the oil. Pour in 180 ml stock, add 1/2 teaspoon salt, and simmer for 8 to 10 minutes until the couscous is tender and the liquid is absorbed.

5. 5

   Transfer the couscous to a bowl and let it cool slightly for 5 minutes. Stir in the green olives, half of the capers, 2 tablespoons parsley, the mint, lemon zest, pine nuts, 1 tablespoon lemon juice, half of the sweet paprika, and a pinch of black pepper. Mix well.

6. 6

   Stuff each squid tube about three-quarters full, leaving space so they do not burst. Secure each one with a toothpick.

7. 7

   In a large oven-safe skillet or shallow casserole, heat the remaining 2 tablespoons olive oil over medium heat. Add the diced fennel and the remaining shallot. Cook for 6 to 8 minutes until softened.

8. 8

   Add the remaining garlic, the remaining sweet paprika, and the red pepper flakes. Cook for 30 seconds, stirring constantly.

9. 9

   Pour in the dry white wine and cook for 2 minutes to reduce slightly. Add the crushed tomatoes, the remaining 180 ml stock, the rest of the capers, 1/2 teaspoon salt, and the remaining black pepper. Simmer for 5 minutes over medium heat.

10. 10

    Nestle the stuffed squid into the sauce in a single layer. Drizzle with the remaining 1 tablespoon lemon juice, cover the pan or cover with foil, and bake at 190 °C / 375 °F for 15 minutes.

11. 11

    Uncover and bake 5 minutes more at 190 °C / 375 °F, just until the squid is tender and cooked through. Do not overcook.

12. 12

    Remove the toothpicks. Serve the squid over the warm sauce and finish with the remaining parsley and chopped fennel fronds.