"Squid, Stuffed with Vegetables and Shellfish"

• 12 pieces calamari ( between 6 and 8 cm long)

Stuffing:

• 300 grams zucchini
• 200 grams carrots
• 2 tablespoons chopped shallots
• 200 grams eggplants
• 600 grams tomatoes - peeled, de seeded & chopped
• 2 egg yolks
• 1 pinch thyme
• 1 chopped garlic clove
• 6 tablespoons olive oil
• 2 tablespoons chopped flat parsley
• 500 grams small clams (cockles)
• 500 grams mussels from Spain
• salt, pepper, cayenne pepper

Cooking:

• 120 grams chopped onions
• 1 chopped garlic clove
• 1 flower thyme
• 1 deciliter dry white wine
• 1 deciliter water
• 2 tablespoons grated bread crumbs
• 2 tablespoons olive oil
• 1 tablespoon chopped flat parsley

1. Chop the calamari tentacles.
2. Slice the zucchini, carrots and eggplants into 3cm cubes.
3. In a sauté pan, with olive oil, melt the shallots and the chopped garlic.
4. Add the chopped tentacles, the vegetables and sauté them. Then add the tomatoes. Cook 20 min.
5. Clean the mussels. Put them in a saucepan. Cover and put them over high heat. As soon as open, remove them from their shells.
6. Use the same procedure for the cockles.
7. Mix the shellfish, flat parsley and egg yolks with the vegetable fondue.
8. Dress and peel the calamari. Clean the inside of each "pocket". Drain over a linen.
9. Stuff with the vegetables-shellfish mix. Close each pocket, sewing them. Season with salt and pepper and cayenne pepper.
10. Preheat the oven, 200ºC.
11. In a pan, heat up some olive oil. Pour the calamari. Sprinkle with chopped onions and garlic. Cover. Put in the oven, cook 30 min.
12. Once cooked, sprinkle the calamari with grated breadcrumbs and wet with olive oil.
13. Turn on the grill, and leave the calamari till golden brown. Sprinkle with chopped fat parsley. Serve very hot.