Stuffed Calamari With Tomato Sauce, Polenta

• 10 medium calamari tubes, 2 calamari thinly sliced
• 1/2 pound wild-caught shrimp, peeled and deveined
• 4-5 sea scallops, roughly chopped
• 1/4 cup Parmigiano-Reggiano, finely grated
• 1 garlic clove, minced
• 3 tablespoons parsley, finely chopped
• 1/8 teaspoon red pepper flakes or pinch of cayenne
• Salt and freshly ground black pepper
• 1 medium-size white or yellow onion, chopped
• 2 cups Roma or wine tomatoes, skinned and finely chopped
• 1 garlic clove, minced
• 1 tablespoon sugar
• Olive oil
• Sea salt and freshly ground black pepper
• 1 cup polenta (with truffles)
• 2 1/2 cups water
• Sea salt and freshly ground black pepper

1. Cut shrimp and scallops in three pieces.
2. In a food processor, blend shrimp, scallops, 2 sliced calamari tubes and garlic into a coarse paste. Transfer to a bowl.
3. Then add cheese, parsley, red pepper flakes and season with salt and pepper. Mix to combine.
4. Kitchen tip: make a small patty and cook it in the pan for few minutes on both sides, taste and adjust the seasoning if needed.
5. Using a small spoon, start stuffing the calamari tubes until almost full and shapely, leaving just 1/2 inch opening, pierce and secure with the toothpick.
6. Using a sharp knife, cut an "X" on the bottom of each tomato, it will help to loosen the skin.
7. Place them in rapidly boiling water for 1 minute, then plunge the tomatoes into an ice bath with the slotted spoon. Let them cool slightly, peel the skin off.
8. Chop the tomatoes finely
9. Heat the oil in a large wide-sided skillet, add onions and saute for 5 minutes until translucent.
10. Add garlic and cook for 1 more minute.
11. Then add tomatoes and sugar, season with salt and pepper and cook for 10 minutes on medium heat.
12. In a single layer, place stuffed calamari on top of the sauce, cover with the lid and cook for 20 minutes on medium-low heat.
13. Meanwhile, bring the water to a boil, add polenta, bring back to a boil.
14. Reduce the heat to low and cook for 8 minutes, stirring constantly. Season with salt and pepper.
15. Serve calamari either sliced on the bias or intact on a bed of polenta with the tomato sauce.
16. Sprinkle with finely chopped parsley and extra serving of Parmigiano-Reggiano cheese on top.

calamari tubes, wildcaught shrimp, garlic, parsley, red pepper, salt, white, wine tomatoes, garlic, sugar, olive oil, salt, polenta, water, salt

Taken from food52.com/recipes/31377-stuffed-calamari-with-tomato-sauce-polenta (may not work)