Fried squid tubes stuffed with rice in tomato and sausage sauce

Preparing the filling

1. In a pan, sauté the garlic in a drizzle of oil. Add the chopped tentacles and cook for a couple of minutes.

2. Add the rice and toast it briefly. Deglaze with white wine, then cover with hot water or broth and cook until half done (it should remain al dente). Season with salt and pepper.

3. Turn off the heat and add chopped parsley. Let it cool down.

Stuffing the squid

1. Fill the squid with rice using a teaspoon. Don’t overfill them (maximum 3/4) because the rice will expand during cooking.

2. Close with a toothpick.

Preparing the sauce

1. In another pan, sauté the chopped onion in oil.

2. Add the crumbled sausage and brown it well.

3. Pour in the tomato puree, the tomato paste (if using), adjust salt, pepper, and chili pepper. Let it simmer for about 20-25 minutes.

Breading and frying

1. Coat the stuffed squid first in flour, then in beaten eggs, and finally in breadcrumbs.

2. Fry them in plenty of hot vegetable oil until golden, then drain on paper towels.

Plating

1. Spread the hot sauce on the bottom of the plate.

2. Place the fried squid on top and, if desired, finish with a drizzle of raw olive oil and some grated lemon zest for freshness.