Grilled stuffed squid

Ingredients:

Filling

• 1 leek (white and light green parts only), sliced ​​and rinsed thoroughly
• 2 tbsp. l. olive oil
• 2 tbsp. l. chopped shallots
• 1 teaspoon chopped garlic
• 1 cup white wine
• 1 tbsp chopped fresh parsley
• 1 tbsp. l. rice vinegar
• 1 tsp. dried tarragon
• 0.5 tsp salt
• A pinch of red pepper flakes
• Juice of half a small lemon
• 2 tablespoons butter
• 450 g raw shrimp, cut into chickpea-sized pieces
• 3/4 cup breadcrumbs

Squid

• 450 g frozen small squid with tentacles, thawed and cleaned
• Roasted Yellow Pepper Sauce
• Fried capers

Roasted Yellow Pepper Sauce

• 1 yellow bell pepper
• 1 teaspoon chopped garlic
• 1/4 cup warm heavy cream
• 1 tbsp. butter
• 1 tbsp chopped fresh parsley
• 1 teaspoon chopped shallots
• 1 tsp. rice vinegar
• 0.5 tsp salt
• Juice of half a lemon

Fried capers

• 0.5 cup capers
• 1.5 cups of vegetable oil
• Special equipment: deep fat thermometer

Preparation:

1. Filling:
   
   In a large skillet with olive oil, sauté the leeks over medium heat until softened, 7-10 minutes. Add the shallots and garlic and sauté for 3 minutes. Add the wine, parsley, vinegar, tarragon, salt, chili flakes, and lemon juice and increase the heat to high. Cook until the liquid has evaporated by 85%, 3-5 minutes.
2. Reduce heat to medium and add butter. Let it melt, then add shrimp. Cook, stirring, until cooked through, about 3 minutes. Add breadcrumbs, stir to absorb any remaining liquid, and remove from heat.
3. Transfer the filling to a bowl and let the filling cool completely before stuffing the squid.
4. Squid:
   
   Insert a funnel into the open end of the squid. Fill the funnel about halfway with the filling and pipe it into the squid, filling the body only three-quarters full to allow for shrinkage during cooking. Use a toothpick to attach the tentacles to the opening of the squid. Repeat with the remaining filling and squid.
5. Preheat a grill or grill pan over medium heat. Grill the squid for 2 minutes on each side.
6. Transfer the fried calamari to a serving platter and serve with the warm roasted yellow pepper sauce and a sprinkle of fried capers.
   
   

   Roasted Yellow Pepper Sauce

   
   Yield: about 1.5 cups
   
   Grill the peppers over a gas burner, turning as they blacken, until browned on all sides. Place in a bowl and cover with plastic wrap. Let cool for 5 minutes. Peel the peppers, cut the flesh into quarters, and remove the stem and seeds.
7. Place roasted peppers in a food processor.
   
   Soak the garlic in hot cream for 2 minutes, then add to the food processor. Add the oil, parsley, shallots, vinegar, salt, and lemon juice and process until smooth.
8. Fried capers:
   
   Rinse the capers with water, then squeeze them with your hands. Heat oil in a small saucepan over medium heat to 175°C (350°F). Carefully add the capers to the hot oil and fry until darkened and crispy, about 7 minutes. Transfer to paper towels to drain excess oil.