Stuffed squid with snapper and fregola in cherry tomato sauce

Ingredients:

Cherry tomato sauce

• 3 tablespoons extra-virgin olive oil
• 3 cloves garlic, crushed
• A pinch of red pepper flakes
• 2 cups cherry tomatoes or grape tomatoes
• 1 cup chicken broth

Fregola

• 2 tbsp. fregola
• 1 tbsp. fresh corn kernels

Stuffed squid

• 340 g rock shrimp
• 0.5 tbsp. breadcrumbs
• 3 tbsp chopped fresh parsley
• Extra-virgin olive oil, as needed
• 350 g of washed squid carcasses

Lucian

• 2 tablespoons extra-virgin olive oil
• 4 snapper fillets, 180g each, remove bones

Preparation:

1. Cherry tomato sauce:
   
   In a medium saucepan, heat the olive oil, garlic, and red pepper flakes over medium heat. Cook until the garlic is fragrant, but not browned. Add the cherry tomatoes, stir, and coat with oil. Add the chicken broth and cook until the tomatoes burst, about 10 minutes. Continue cooking over medium heat.
2. Fregola:
   
   Bring salted water to a boil in a medium saucepan. Add the fregola and cook according to package directions. Drain and toss the fregola with the corn. Season with salt to taste.
3. Stuffed squid:
   
   Combine the shrimp, breadcrumbs, parsley, and a pinch of salt in a food processor. Process until a thick paste forms, adding olive oil if needed.
4. Transfer the shrimp paste to a medium-sized pastry bag and pipe the filling into the squid shells, filling them three-quarters full. Secure the holes with toothpicks.
5. Simmer the stuffed squid in tomato sauce for 5 minutes. Turn over and simmer until cooked through, another 5-7 minutes.
6. Lucian:
   
   Heat olive oil in a medium skillet over medium heat. Season the fish with salt on both sides. Place the fish in the hot skillet, skin side up, and cook for about 3 minutes. Flip and cook the other side for another minute, or until cooked through. Remove the fish from the skillet.
7. To serve, arrange the fregola with corn on a plate, top with the snapper fillet and some stuffed squid. Drizzle with the cherry tomato sauce.