Stuffed Calamaretti on Pimientos Crostini

Clean the calamaretti. To do this, pull the head and arms with the innards out of the body bag and remove the transparent fish leg.

Separate the head from the calamaretti arms, making sure to remove the hard “beak” as well. Peel the dark skin from the body pouches. Rinse the squid pouches and arms under cold running water and rub dry. Cut off the squid arms.

For the filling, drain the pimientos on kitchen roll and cut into small cubes. Cut the olives into fine rings. Squeeze the merguez from the skin and chop coarsely. Heat 1 tbsp. olive oil in a frying pan and lightly fry the merguez, then add the squid arms. Add the diced tomatoes, pimientos, olives, Mie de Pain and kitchen herbs and toss briefly. Let the mixture cool a little and season it with fleur de sel and freshly ground pepper. Fill the cooled quantity into the calamaretti and close each with a wooden stick.

For the crostini, heat the olive oil in a large frying pan and toast the bread slices in batches until golden brown on both sides.

Drain on kitchen roll and rub with the halved garlic clove.

Drain the pimientos and dried tomatoes on kitchen roll, chop coarsely and blend with a hand blender to a fine paste. Season with fleur de sel and pepper and fold in the tarragon. Heat the remaining olive oil in a grill pan.

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