SERVES 4

Squid are a staple in Mediterranean cuisines, either cut into rings and fried or, as in this recipe, stuffed with their own chopped-up meat and/or other flavorings.

1/2 oz. dried cèpes
1 1/2 lbs. small squid, cleaned, with tentacles
   removed and reserved
5 tbsp. extra-virgin olive oil
2 medium shallots, peeled and minced
2 cloves garlic, peeled and minced
2 1/2 oz. white mushrooms, diced
1 plum tomato, peeled, seeded, and diced
3 tbsp. finely chopped fresh parsley
Salt and freshly ground black pepper
1 cup Lobster Stock
1/4 cup Veal Stock
1 tbsp. butter

1. Place cèpes in a small bowl, cover with hot water and set aside until soft, about 10 minutes, then drain, rinse, and finely chop. Reserve 12 whole squid. Finely chop remaining squid bodies. Heat 2 tbsp. oil in a medium skillet over medium heat. Add shallots and cook until fragrant, about 3 minutes. Add garlic, cèpes, and white mushrooms and cook, stirring, for 5 minutes, then add tomatoes and parsley. Cook, stirring, for 2 minutes more then stir in chopped squid. Cook until squid is firm, about 1 minute, then remove from heat, season with salt and pepper, and set aside to cool.

2. Place lobster stock in a small saucepan and bring to a boil over high heat. Add veal stock and reduce by two-thirds, about 10 minutes. Reduce heat to medium-low, stir in butter, season with salt and pepper, and keep warm.

3. Spoon 2–3 tbsp. squid mixture into each reserved body, pinning closed with a toothpick. Heat 2 tbsp. oil in a large skillet over medium-high heat. Cook stuffed squid, in batches, turning frequently, until golden, 3–6 minutes. Transfer to a large plate, cover with aluminum foil, and set aside. Wipe out skillet, add remaining oil, and sauté reserved tentacles until firm, about 1 minute. Remove toothpicks, arrange 3 stuffed squid on each plate, spoon sauce around, and garnish with tentacles and parsley sprigs if desired.