Squid Stuffed with Red Quinoa and Shrimp with Roasted Pepper Basil Sauce

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the red bell peppers on a tray, rub them with 15 ml (1 tbsp) olive oil, and roast for 20 minutes, until the skin is charred and the flesh is tender.

2. 2

   While the peppers roast, place the red quinoa in a saucepan with 240 ml (1 cup) water and a pinch of salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes until the liquid is absorbed. Let it rest for 5 minutes and fluff with a fork.

3. 3

   Finely chop the reserved squid tentacles, if using. Heat 15 ml (1 tbsp) olive oil in a skillet over medium heat. Add half of the chopped onion and half of the garlic; cook for 3 minutes until softened.

4. 4

   Add the chopped shrimp and chopped squid tentacles to the skillet. Cook for 2 to 3 minutes, stirring, until they change color. Stir in 30 ml (2 tbsp) dry white wine, the parsley, half of the lemon zest, 2 g (3/4 tsp) smoked paprika, the red pepper flakes, 3 g (1/2 tsp) salt, and 1 g (1/4 tsp) black pepper. Cook 1 minute more.

5. 5

   Transfer the seafood mixture to a bowl and combine it with the cooked quinoa and 4 g chopped fresh basil. Stuff the squid tubes with this filling, leaving a little space at the end so they do not burst. Secure each tube with a toothpick if needed.

6. 6

   Lower the oven temperature to 190 °C / 375 °F. Arrange the stuffed squid in a lightly oiled baking dish.

7. 7

   Remove the roasted peppers from the oven and cover them for 5 minutes with a bowl or clean towel to loosen the skin. Peel them. Blend the peeled peppers with the remaining onion, remaining garlic, 35 ml (2 tbsp + 1 tsp) dry white wine, tomato purée, 15 ml (1 tbsp) lemon juice, the remaining lemon zest, 8 g fresh basil, 15 ml (1 tbsp) olive oil, 2 g (3/4 tsp) smoked paprika, 3 g (1/2 tsp) salt, and 1 g (1/4 tsp) black pepper until smooth.

8. 8

   Pour the roasted pepper sauce around and over the stuffed squid. Bake at 190 °C / 375 °F for 12 to 15 minutes, until the squid is tender and opaque.

9. 9

   Let rest for 3 minutes. Serve the stuffed squid with the sauce, garnished with the remaining basil leaves if desired.