Catalan-Style Squid
Provides a good amount of protein from squid and cheese, so the appetizer is satisfying even without a heavy side dish. Mushrooms and the tomato base deepen the flavor, while lime adds freshness without extra sugar. The result is a juicy hot dish suitable both for dinner and for festive serving.
Clean squid (600 g), remove the membranes, and rinse the bodies. Finely chop mushrooms (300 g), onion (100 g), and garlic (3 g), grate Parmesan (100 g), and chop parsley (20 g).
Heat neutral oil (20 g), fry mushrooms (300 g) for 5-6 minutes, then add onion (100 g) and garlic (3 g) and cook 4-5 minutes more. Remove the filling from the heat, season with salt (to taste) and black pepper (to taste), then mix with parsley (20 g) and most of the Parmesan (100 g).
Stuff the squid and secure the edges with toothpicks. Fry the bodies quickly for 3 minutes per side under a lid, then add passata (100 g) and warm 2-3 minutes more until the squid are fully opaque and springy.
Serve hot, optionally finished with lime (20 g) and the remaining cheese. Do not overcook the squid or they will lose their tenderness.
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