Halve a red paprika and put in an oven dish, followed by 3 quarts of a tomato and 1/4 red chili. Slice 1/2 shallot in rings, crush a clove of garlic and add them to the paprika mix with some rosemary, a few sprigs of thyme, sea salt and a good glug of olive oil.
Put in the oven for about 25 mins.
Boil 50g rice.
Dice the other 1/2 shallot and crush another clove of garlic and sweat in olive oil in a sauce pan. Add 1 can of mackerel in tomato sauce and mix well.
Add the rice, 2 tbsp hacked parsley, the zest and juice of 1/2 lemon and a bit of salt and mix again.
Stuff this mix into 2 tubes of squid (not too full) and close with cocktail picks
When they are done get the vegetables from the oven, remove the rosemary and thyme and use the stick blender to make a nice coulis. Taste and season.
Fry the stuffed squid in 1 tbsp olive oil and a tbsp butter till nicely browned on all sides, season with salt and pepper
In the meantime sweat 200g baby spinach in a glug of olive oil with another crushed clove of garlic. Season with salt and pepper.
Start plating with the spinach, with sliced squid on top. Spoon the sauce around it and enjoy.
(Here Jeroen Meus' original recipe in Flemish)
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