Recipe by Maurizio Moceo: Stuffed squid according to Macallè

Ingredients for 4

4 squid, line-caught, 200 g each
400 g top-quality spotted shrimp
300 g breadcrumbs
10 cl lemon juice
40 cl extra-virgin olive oil
Parsley to taste
20 g pine nuts
30 g black sultana raisins
200 g Sicilian pecorino cheese
2 leeks
Oregano to taste
Capers to taste
Wild fennel to taste

Procedure

For the filling

Clean the shrimp, removing the coral, take the tails and squeeze the heads to recover the juices for the mixture, obtained by mixing all the ingredients (except the squid) in a bowl.

Make the mixture homogeneous but grainy.

For the sauce

Clean the leeks, boil until soft inside, blend with extra-virgin olive oil, add oregano and a few capers.

For the squid

Clean the squid thoroughly, separating the tentacles from the upper part and taking care not to leave any entrails or parts other than the flesh. Stuff the upper part of the squid with the filling. Grill for 3 minutes all around. Place under a glass dome to continue cooking with the steam.