Lemon Quinoa Stuffed Squid with Warm Roasted Tomato Basil Sauce

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the cherry tomatoes on a baking tray, add 1 tablespoon olive oil, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 2 whole or roughly chopped garlic cloves. Roast for 20 minutes, until the tomatoes are soft and lightly browned.

2. 2

   Meanwhile, place the quinoa in a saucepan with the water and a pinch of salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes until the water is absorbed. Remove from the heat and let it rest for 5 minutes; then fluff with a fork.

3. 3

   Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped onion and cook for 4 to 5 minutes until soft. Stir in the chopped squid tentacles and fins, 2 chopped garlic cloves, sweet paprika, and red pepper flakes. Cook for 2 to 3 minutes, stirring, until the squid changes color.

4. 4

   Transfer the onion and squid mixture to a bowl. Add the cooked quinoa, gluten-free breadcrumbs, parsley, half of the basil, lemon zest, 2 tablespoons lemon juice, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well.

5. 5

   Stuff the squid tubes with the quinoa mixture up to three-quarters full, leaving room for the squid to tighten as it cooks. Secure each tube with a toothpick if needed.

6. 6

   Remove the tomatoes from the oven and transfer them to a blender or food processor along with the roasted garlic and pan juices. Add the white wine, remaining basil, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Blend to a rustic or smooth sauce, as preferred.

7. 7

   Pour the tomato sauce into an oven-safe baking dish and arrange the stuffed squid on top. Drizzle with the remaining tablespoon of olive oil.

8. 8

   Bake at 200 °C / 400 °F for 12 to 15 minutes, until the squid is tender and opaque. Do not overbake or it may become tough.

9. 9

   Let rest for 2 minutes before serving. Serve the stuffed squid over the warm roasted tomato basil sauce, spooning all the sauce from the dish over the top.