Summary

Ingredients

• 2 squid tube (s)
• 1 large onion (s), red
• 3 large garlic clove (s)
• 1 medium chili peppers, red
• 10 King Prawns, frozen
• 10 anchovy fillet (s), pickled from the glass
• 1 teaspoon, heaped capers, pickled from the glass
• 25 g parsley, frizzy
• 1 tablespoon sugar
• 100 ml white wine, dry
• 2 handfuls Gouda cheese, grated
• some oil
• some black pepper, freshly ground
• little salt
• 1 lemon (s), halved

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Instructions

1. You will also need 2 wooden toothpicks.
2. If the squid tubes are frozen, please let them thaw in advance.
3. Put the oil in the pan. Cut the onion, garlic and hot peppers into very large cubes and fry them on a medium-high heat. When the onions are lightly browned, add the frozen prawns, anchovy fillets and capers. When the prawns are translucent after 3 to 5 minutes (it is faster with fresh produce), add the sugar and the finely chopped parsley, let them simmer for a moment and deglaze with wine. Let the wine boil briefly.
4. Put the contents of the pan in a measuring cup and stir in the cheese. Season with freshly ground pepper and very little salt, as the anchovy fillets and capers are already well salted. Crush everything with the hand blender to a coarse pulp.
5. Wash the squid tubes and do not fill them too tightly with the pulp. Then close the opening with a toothpick.
6. Add more oil to the pan and fry the squid tubes until golden brown on all sides. Serve with half a lemon each.
7. Ice-cold lemonade goes perfectly with it.