For 6 persons
Preparation : 30 mins
Cooking : 45 mins

Ingredients :

1 medium squid per person. ;
600 g of minced meat (pork and beef);
1 egg ;
1 slice of bread;
½ glass of milk;
25 cl of dry Rancio;
2 onions; 2 cloves garlic ;
salt, pepper, parsley, olive oil;
3 tbsp. to s. tomato paste;
8 to 12 prawns (your choice); mussels (of your choice).

Food & Wine Pairing
Collioure Blanc Madeloc

Recipe :

• Soak the slice of bread in the milk to soften it;
• Add a finely chopped onion, the meat and the egg then mix everything in a salad bowl and set aside;
• Clean the squid, dry them with absorbent paper and stuff them 2/3 with the preparation. Close them with a toothpick;
• In a frying pan, sear the stuffed squid in olive oil. Book again;
• In the same container, brown an onion and 2 cloves of chopped garlic;
• Add a little olive oil if necessary before incorporating 3 tablespoons of tomato paste, the parsley and the dry Rancio. Adjust the seasoning to your taste and return the squid to the pan for 25 minutes of slow cooking;
• At the end of cooking, add 2 whole prawns per person and a handful of cleaned mussels;
• Continue cooking for a few minutes until the mussels are open;
• Serve hot with white rice.