Rainbow Stuffed Squid with Vegetables and Shrimp with Rustic Mashed Potatoes

Method

1. Cut the bell peppers, zucchini, carrot, and celery into sticks about 1 cm thick and as long as the calamari (approx. 10 cm).
2. Sauté the vegetable sticks in a non-stick pan with a drizzle of olive oil for 4–5 minutes, just until softened; do not overcook.
3. Lay a sheet of plastic wrap on a work surface. Arrange the sautéed vegetable sticks and the cleaned shrimp (3–4 per calamaro) in alternating colors to form a log.
4. Roll the plastic wrap tightly around the vegetables and shrimp to form a compact sausage. Twist the ends to seal.
5. Prepare the calamari (cleaned). Insert the vegetable-shrimp log into each calamaro, using the plastic wrap to push it in, then gently pull out the wrap.
6. Place the stuffed calamari in a baking dish. Add a pinch of salt, a drizzle of olive oil, and a splash of water. Cover tightly with aluminum foil.
7. Bake in a preheated oven at 180°C (350°F) for 8–10 minutes (10 minutes for home ovens) until the calamari are cooked but still white.
8. Meanwhile, boil whole potatoes (without skin) until tender. Drain and mash with a potato masher. Season with salt, olive oil, and a splash of red wine vinegar. Heat briefly in a pan.
9. To serve, place a mound of mashed potatoes on each plate. Slice the cooked calamari and arrange on top. Optionally, drizzle with cooking juices or a anchovy sauce.