Squid Stuffed with Crab and Herbs with Roasted Tomato Almond Sauce

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Place the tomatoes on a tray with 15 ml (1 tbsp) olive oil, half of the onion, 1 garlic clove, 1 g (1/2 tsp) paprika, 2 g salt, and a little black pepper. Roast for 20 minutes, until the tomatoes are very soft.

2. 2

   While the tomatoes roast, finely chop the squid tentacles. Heat 15 ml (1 tbsp) olive oil in a skillet over medium heat. Sauté the chopped tentacles with the remaining onion for 4 to 5 minutes. Add 2 garlic cloves and cook for 30 seconds more.

3. 3

   Remove the skillet from the heat and combine the tentacles with the crab meat, cooked rice, parsley, dill, half of the lemon zest, 15 ml (1 tbsp) lemon juice, gluten-free breadcrumbs, 1 g (1/2 tsp) paprika, 2 g salt, and black pepper. Mix until the filling holds together.

4. 4

   Stuff the squid tubes with the mixture without packing too tightly, leaving a little space at the end. Secure each tube with a toothpick if needed.

5. 5

   Transfer the roasted tomatoes, onion, and garlic to a blender or food processor. Add the white wine, fish stock, and half of the sliced almonds. Blend into a slightly textured sauce.

6. 6

   Pour the sauce into a baking dish and arrange the stuffed squid on top. Drizzle with the remaining 15 ml (1 tbsp) olive oil. Bake at 190 °C / 375 °F for 15 minutes, or until the squid is tender and cooked through.

7. 7

   Remove the dish from the oven and finish with the remaining lemon juice, reserved zest, and the rest of the sliced almonds. Let rest for 2 minutes before serving.

8. 8

   Serve the squid hot with plenty of roasted tomato almond sauce spooned over the top.