Amalfi-style stuffed calamari

For 4 servings:

• 4 medium-sized squid (approximately 1 + 1/2 lbs / 700 g)

• 2 medium potatoes (approximately 10 + 1/2 oz / 300 g)

• 1 zucchini (approximately 5 + 1/2 oz / 150 g)

• 2 tablespoons capers, rinsed

• 2 tablespoons black olives, pitted and chopped

• 1 garlic clove, minced

• 1/4 cup grated Parmesan cheese (approximately 1 oz / 30 g)

• Zest of 1 lemon

• 1/4 cup chopped fresh parsley

• 1/2 cup dry white wine (approximately 4 fl oz / 120 ml)

• 1 cup cherry tomatoes, halved (approximately 7 oz / 200 g)

• 2 tablespoons extra virgin olive oil

• Salt and black pepper to taste

• Prepare the potatoes: Place the potatoes in a pot of cold water. Bring to a boil and cook until tender, about 30–50 minutes depending on size. Test doneness by inserting a fork; it should go in easily.

• Clean the squid: Remove the tentacles and internal parts from the squid bodies. Peel off the skin and rinse thoroughly. Finely chop the tentacles and set aside.

• Sauté the tentacles: In a saucepan, heat a drizzle of olive oil over medium heat. Add the minced garlic and sauté briefly. Increase the heat, add the chopped tentacles, and cook until browned. Deglaze with half of the white wine (approximately 2 fl oz / 60 ml) and let the alcohol evaporate. Remove from heat and set aside.

• Prepare the filling: Peel and mash the cooked potatoes in a bowl. Add the sautéed tentacles, diced zucchini, chopped capers, chopped olives, grated Parmesan, lemon zest, and half of the chopped parsley. Season with salt and pepper, and mix well to combine.

• Stuff the squid: Using a spoon or piping bag, fill each squid body with the prepared mixture, leaving a small space at the top. Secure the openings with toothpicks.

• Cook the stuffed squid: In the same saucepan used earlier, heat the remaining olive oil over medium heat. Add the stuffed squid and sear on all sides until lightly browned. Deglaze with the remaining white wine (approximately 2 fl oz / 60 ml) and let the alcohol evaporate.

• Add tomatoes and simmer: Add the halved cherry tomatoes to the pan. Season with salt and pepper, and sprinkle with the remaining chopped parsley. Cover and simmer over medium heat for about 25 minutes, turning the squid occasionally to ensure even cooking.

• Serve: Once cooked, remove the toothpicks and serve the stuffed squid hot, accompanied by the tomato sauce from the pan.