Preparation time: 10 minutes
Total cooking time: 20 minutes
Serves 2
Ingredients for 2 people:
400 g squid, each weighing around 150 to 200 g, already cleaned
½ pork sausage
1 hard-boiled egg
30 g ground almonds
100 ml dry white wine
8 clams
Extra virgin olive oil
Salt, black pepper
100 ml fish stock
Preparation:
Using your finger, turn the squid inside out.
Finely chop the squid fins and tentacles. Mix them with the sausage meat and half a hard-boiled egg.
Set aside the other half of the hard-boiled egg for the sauce.
Season the fin mixture with salt and pepper and stuff the squid without overfilling them. Close them with a toothpick.
Place the leftover filling in the rice cooker, along with the almonds, half of the reserved hard-boiled egg (chopped) and the wine.
Arrange the squid on top, season with salt and pepper, place the lid and press Cook.
Cook for about 10 minutes, until the squid begin to release water.
Open the lid and season with salt and pepper. Add the clams and stock, replace the lid and cook for another 10 minutes until the squid can be easily pierced with the tip of a knife.
Remove the toothpicks before serving.
