For 2 portions:

300 g tentacles
1 onion
1 carrot
1 bay leaf
1 smaller leek
100 g romanesco
100 g broccoli
100 g cauliflower
200 ml red wine
200 ml beetroot juice
40 g butter
salt and pepper

Rinse the tentacles and put the in a pot with carrot, onion and bay leaf. Pour in the wine, beetroot juice and bring to boil. Cook for about 2 hours, until the tentacles get soft. Strain the stock and reduce to a sauce, season with salt and add half of the butter.

Cut the veggies into smaller pieces, put some of them aside and quickly blanch the rest. Cool down in very cold water: that’s how it retains colour. Reheat on the rest of the butter and season with salt. Cut the remaining broccoli, cauliflower and romanesco thinly: we used a mandoline slicer and immerse in cold water: they will twist beautifully and look amazing on the plate.

Finally, just sear the tentacles in a very hot pan, put them on a plate and decorate with veggies and the sauce. You can also add some herbs: we put in some oxalis, as it grows on our balcony. Voila, enjoy!

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For 2 portions

200 g squid
2 strips of bacon
50 g panko breadcrumbs
1 clove of garlic
30 g feta cheese
1 Hokkaido pumpkin
1 tbsp of red curry paste
1 tbsp chopped basil
1 tbsp parsley
50 ml whipping cream
200 ml milk
2 tbsp sugar
150 g butter
salt, pepper

First, clean the squid. I chose smaller ones, but if you want to make it easier buy a little bigger (pre-cleaned tubes are available too). Rinse the insides with water, pull out the dirt and cut out the head from the tentacles right under eyes. The next step is to prepare the filling. Cut the bacon in small pieces and fry it to golden brown. Add the breadcrumb, little butter and finely grated garlic. Season with salt and pepper. Add finely chopped basil and parsley. Pour in 50 ml whipped cream, add feta and mix well. Fill the squid up to ¾ and close it with a tooth pick to keep the filling inside.

Now prep the pumpkin. You don’t have to peel it, just cut it in half and spoon out the pulp with the seeds. Slice the flesh to smaller pieces, sprinkle with sugar and salt and put a little bit of butter on each piece. Bake at 180 degrees for about 25 minutes until soft. Heat a little bit of olive oil in the pan, add the curry paste and fry off. Add the roasted pumpkin, milk and let it boil. Mix with the blender and add the rest of the butter. Season with some honey.

In the end, fry gently the stuffed squid in hot oil: it takes about 2 minutes and just before the end, add the tentacles. After cooking let it rest for minute and cut to a smaller pieces. Garnish with some purée, fresh basil and edible flowers! Enjoy!

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For 2 portions

400 g squid
100 g black rice Venere
300 ml chicken stock
50 g broccoli (including the middle part)
20 beet leaves
1 lemon
100 g plain flour
oil for frying
30 g butter
salt and pepper

First, we need to clean the squid properly. Pull out the tentacles with head out of the body. Rinse the tube with cold water, remove all the dirt and take out the bone – it looks almost like plastic. As to the second part, just cut off the tentacles under the head (that is pretty much useless). Sometimes you also need to take out the tooth – similar to octopus.

Dry the body and cut it into calamari, leave the tentacles in one piece. Coat everything with flour (well seasoned with salt and pepper) and fry in oil at 180 degrees Celsius for about 2 minutes.

Cook the rice in lightly salted stock until it softens, which takes from 20 to 25 minutes. Add the butter at the end and season with salt – you want it to be a bit harder. This type of rice is amazing for your blood circulation and also tastes great.

Peel the broccoli stem and cut it into small dices. Season the rest of the broccoli with salt, olive oil and put it in a microwave for 1 minute (or you can blanche it).

Ready to serve! Drizzle generously with lemon juice, grate some lemon zest and decorate with beet greens. Enjoy!

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