Heatwaves

Over the past few days, a heatwave has been hanging over a large part of Europe. Also here in Vienna, where temperatures have been up to the high 30s during day and well over 20 degrees celcius at night. Although I personally do not mind it so much, it has been clear that the city is not really ready for this. The water sprinklers that are trying to cool down the hot shopping streets are not quite sufficient. The air conditioner in my office, only placed a bit over a year ago, stopped working on the hottest days.

But even then, even in the city, there are plenty of ways to cool down! Being landlocked, Austria still has plenty of lovely lakes to go for a swim. Or, in the middle of Vienna, the river Danube is always there to go for a dive and bring refreshment. But I do have to admit, as great as it is to have the river and those lakes, it is of course not quite the same as the sea. In my opinion, the sea does always bring this extra bit of magic. And not only that, it also brings seafood that the Danube cannot help me with. Although there are many memories to choose from, one of my favourite beach-memories of the past years is a day in Italy, at the beach of Viareggio. The day spent on that beach was long and hot. A typical Mediterranean beach day of relaxing under the umbrella, lots of swims, and while dozing off listening to the people selling softdrinks, sunglasses and jewellery. Still, the best part of the day started after leaving the beach in the evening. Hungry after this hot and lazy day, we went to a little restaurant nearby. It was a small place with wooden tables and benches outside under a simple roof. When arriving, you placed your order at the counter and found yourself a seat. The wine you would get right at the counter, with a plastic cup to drink from.

And then it was just a matter of waiting until your name would be called out through a loudspeaker. This was the moment to go and get your food, which arrived on disposable plates. It was busy, but the food came out quickly. And not just quickly, but fresh from the sea. Because local seafood was the speciality here. From different types of fish and pasta vongole to squid, prawns and all other simple and delicious Italian seafood dishes. Sitting there on the wooden bench, with the plastic cups of wine and this seafood feast, after a day of swimming in the Mediterranean, was one of my favourite moments that summer.

So sitting in the Viennese heatwave, although far away from the sea, it was time to at least bring some Mediterranean vibes. And just maybe, with some imagination, even cooling down a bit through an Italian inspired seafood dish.

Stuffed Squid in Tomato Sauce

When you don’t live right at the sea, frozen squid is often available in Asian grocerystores. In mine, they have different sizes available. Don’t take the very small ones, as they are hard to stuff. The ones I pick have tubes of around 8 to 12 centimetre in length. The ones from my shop I still have to clean, but of course it is even more practical when they are cleaned already for you.

I eat this dish usually with a salad and potatoes that I slice in big chunks and boil. Once boiled, I add a good lug of olive oil, lemon juice, salt and chopped parsley to the potatoes and mix this through well. They are a great combination with the tomato sauce.

Ingredients (for 2 hungry people)

• Squid, 250 grams – Around 14, cleaned whole tubes and, if available, with legs
• 75 grams of breadcrumbs
• 30 grams of capers
• Olive oil
• 30 grams of Parmesan cheese
• 1 clove of garlic
• Parsley – small bunch
• 1 lemon
• Black pepper
• Salt
• 1 onion
• 12 cherry tomatoes – approximately
• 400 grams of tomato passata
• Basil – small bunch

Start off by making the filling: Mix the breadcrumbs with the capers and one table spoon of olive oil. Grate the Parmesan cheese and mince the garlic and parsley. Add this to the mixture as well. Grate the skin of the lemon and add to the filling together with the juice of half the lemon. Add a good pinch of black pepper and 4 tablespoons of water. Use your hands to mix and scrunch the mixture together. Set the filling aside.

Finely chop the onion and add to a big pot with a good lug of olive oil and a pinch of salt and black pepper. Let the onion caramelize over a medium to low fire for around 10 minutes until soft and sweetened. Slice the cherry tomatoes in halves and add to the pot together with the tomato passata. Season with salt and black pepper. Cover the pot and turn the fire low.

Meanwhile, fill the squid. Use a teaspoon to add the filling to the squid tubes. Fill them for around three-quarters. The squid will shrink and the filling will expand, that’s why you don’t have to fill them completely. Close the open side of the squids with a toothpick.

Add the squid legs, if you have them, and the filled squid to the tomato sauce. Have them simmer over a medium fire for around 25 to 30 minutes. After this time, the sauce should have thickened and the squid cooked nice and tender.

Carefully, without burning your hands, take the squid out of the sauce and pull the toothpicks out of the tops. Place the tomato sauce and the squid on a big serving platter and scatter a good handful of basil leaves over the top.

Serve together with the lemon potatoes or any other side of your choice, and dig in!