Kalamata olives and “Gourmet” tomatoes meet squid in the Gulf of Naples, at the foot of Vesuvius

Author: Antonio Arfè

Ingredients for 4 portions
  1. 4 medium squid

For the stuffing

  1. 200g boiled potatoes
  2. 1 sachet instant mashed potato
  3. 20g finely chopped parsley
  4. salt and pepper

For the sauce base

  1. 400g seafood salad mix
  2. 1 clove garlic
  3. 50ml white wine
  4. salt and pepper

For the batter

  1. 50g flour
  2. 60-70g water
  3. salt
  4. 25ml peanut oil (for frying)

For coating

  1. 150g breadcrumbs
  2. 50g yellow polenta flour

To garnish

  1. 1 sprig curly-leaf parsley
  2. 8 medium crayfish

For the olive cream

  1. 1 teaspoon oil
Method

  • Gut the squid.

For the stuffing:

  • Mash the boiled potatoes, add the sachet of instant mash, flavour with the chopped
    parsley, olives and brunoise tomatoes, salt and pepper. The stuffing must be very stiff
    and dry.

For the sauce:

  • Sauté the garlic in the boiling oil, add the seafood mix, the whole heads of the
    squid and the crayfish. Pour over the white wine and simmer until reduced, add the
    tomatoes cut into cubes. Cook over a moderate heat until all  the liquid has
    evaporated. Season with salt and pepper.
    Make two walnut-sized balls with the remaining stuffing, dip on the batter and coat with
    a mixture of the polenta flour and breadcrumbs.

For the olive cream:

  • Blitz all the ingredients in a food mix. Stuff the squid, placing each one on a piece of
    baking parchment, topping with a few tomatoes and pitted olives. Twist both ends like
    sweet wrappers to close and steam for about 15 minutes. Cool and cut into rings. Pool a
    little sauce on a serving platter, arrange the squid rings on top and garnish with two
    crayfish, the head and the tomato together with the olive pulp.
    Fry the two stuffing balls in boiling oil and arrange on the dish, drizzled with a
    little olive cream.