Stuffed Calamari

Mix the diced tomatoes with the long-grain rice, the chopped basil and the breadcrumbs. Fry the finely chopped shallots with the crushed garlic in olive oil, add. Mix the egg into the mixture, season with pepper and salt and fill the mixture into the calamari with a small spoon.

Sauté the stuffed calamari in olive oil over medium heat, add the quartered shallots to the olive oil, extinguish with a little clear soup, add the wine and cover with a lid for twenty minutes.

For the last five minutes, remove the lid and add the mussels. Reduce the stock over high heat, add the tomato quarters and basil leaves, serve and drizzle with a little good olive oil.

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