1
For the recipe of squid stuffed with seafood, with cannellini beans, clean the squid, separating the tufts from the bodies. Eliminate the inner pen and eyes; however, leave the skin, which gives flavor and color to the shellfish. Cut the tufts into 4 parts lengthwise, leaving the tentacles whole.
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2
Open the cockles raw, with the oyster knife (if you don't have it, use a sturdy knife, and protect your hand with which you hold the shell still, to avoid injury).
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3
Also open the mussels raw
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4
and collect the molluscs on a cutting board, then chop them with a knife, getting a beat.
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5
Toast the bread, cut it into cubes and blend it not too finely; chop a clove of garlic with a sprig of basil and a sprig of parsley. Mix the bread with the chopped molluscs and the aromatic mince. Season with 2 tablespoons of oil, salt and pepper and mix with your hands, obtaining the filling for the squid.
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6
Fill the squid bodies with the filling and close them with a toothpick, to prevent them from coming out during cooking.
7
Slice the onion and brown it in a drizzle of oil in a pan. Add the stuffed squid and brown them for 2 ', turning them on both sides, until they begin to take on color;
8
then blend them with half a glass of white wine and turn off.
9
Arrange the squid tufts in a baking dish, then the stuffed bodies, with the cooking sauce.
10
Complete the pan with the halved cherry tomatoes and cannellini beans. Drizzle with a drizzle of oil, sprinkle with half a glass of white wine and cover with aluminum foil. Bake at 200 ° C for 20 ', then remove the aluminum and cook for another 20-25'.
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