Squid dinner

For the focaccia: • I used semolina flour (De Cecco brand) : 2 cups (250 grams) • bread flour (Manitoba) : 2 cups (250 grams) • water : 1 1/2 cups (350 ml) (I use still mineral water) • fresh yeast • boiled potato : 2/3 cup (150 grams) • honey (or 2 teaspoons brown sugar) • extra-virgin olive oil, • salt (12-15 grams, to taste) • cherry or grape tomatoes (250 grams) • xxxxxxxxxxxxxxxxxxxxxxxx • For the dandelion greens: •

all-purpose flour (about 400 grams) • eggs • squid ink • soaked salted cod (about 500 grams) • tomato purée (about 500 ml) • garlic clove • shallot • Salt, to taste • Extra-virgin olive oil • black pepper • dry white wine (about 60 ml) • sprigs wild fennel

Baby squid tentacles, 12 oz (about 350 grams) • tomato purée (about 350 ml) • Water, • Fresh parsley, • garlic • Salt • Red pepper flakes, to taste • Short pasta (I used farfalle made with durum wheat and squid ink)

Arborio rice (about 350 grams) • squid tentacles (about 1 kg) • dry white wine (about 240 ml) • unwaxed lemons • celery stalk • unsalted butter

cornmeal for polenta (about 160 grams), or instant polenta • calamari rings (about 400 grams) • extra-virgin olive oil • garlic clove • fresh parsley • strained datterini tomato purée (about 350 ml) • white wine (about 100 ml) • water (about 100 ml) • Salt, to taste • Extra-virgin olive oil, for serving

bigoli or other ridged pasta (about 400 grams) • water (300 ml) • bouillon cube • mixed seafood (such as mussels, clams, shrimp, squid, etc.) (about 400 grams) • saffron • curry powder • garlic • Olive oil • white wine • red pepper flakes

squid • tomato purée (about 500 grams) • onion • white wine (about 50 ml) • Extra-virgin olive oil • Salt and pepper • Parsley

olive oil (60 ml) • medium shrimp (500 grams) • medium sea scallops • garlic, thinly sliced • red pepper flakes • Kosher salt and freshly ground black pepper • dry white wine (180 ml) • ripe tomato, seeded and chopped (about 60 grams) • chopped fresh parsley leaves (about 15 grams) • lemon juice (from 1 to 2 lemons) (60 ml) • unsalted butter (14 grams) • squid ink pasta (500 grams)

risotto rice (about 400 grams) • shelled mussels (about 200 grams) • shelled clams (about 200 grams) • squid, cleaned (about 200 grams) • squid, cleaned (about 100 grams) • fresh cherry tomatoes (about 50 grams) • small bunch fresh parsley • garlic clove • dry white wine (about 120 ml) • butter • Extra virgin olive oil, • Black pepper, •

Hepatopancreas and ink sacs leftover from cleaning 4 squid • garlic • shrimp tails • fresh parsley • Shrimp salt • Shrimp salt (https://cookpad.wasmer.app/it/r/15225830) • fish stock (about 500 ml) • white wine (about 60 ml) • Zest of 1 organic lemon • butter (about 50 grams) • Chili powder

freeze-dried squid ink risotto • shelled clams (fresh, frozen, or jarred) • chili pepper • garlic clove • Lemon juice • White pepper, to taste • parsley

cleaned squid rings or frozen squid rings (150 g) • parboiled rice (80 g) • dry white wine (about 120 ml) • frozen peas (60 g) • onion • garlic • extra virgin olive oil • Oregano • Parsley • Breadcrumbs • Iodized salt • Black pepper

rice (about 400 grams) • fresh squid tentacles (about 1 kg) • large prawns (about 1 kg) • Extra virgin olive oil, • garlic clove • small bunch parsley • Black pepper, • Ground ginger, • cognac (about 60 ml) • white wine (about 60 ml) • Salt, • fresh cherry tomatoes (about 100 grams) •

Carnaroli rice (about 320 grams) • squid (about 300 grams) • shelled mussels (about 300 grams) • shelled clams (about 300 grams) • large shrimp (about 500 grams) • cuttlefish • imitation lobster (surimi) • Extra virgin olive oil, • garlic clove • onion • saffron • small bunch fresh parsley •

Rice (brown or aged and rehydrated) (about 1/3 cup or 70 grams) • Langoustines (about 1 3/4 ounces or 50 grams) • Calamari (about 1 3/4 ounces or 50 grams) • Fresh parsley • Shallot • Garlic • Red pepper flakes • Organic lemon • Vegetables for broth • Extra virgin olive oil

Carnaroli rice (about 400 grams) • calamari (about 1 kilogram) • fresh cherry tomatoes, halved (about 40 grams) • Prosecco • small bunch fresh parsley • garlic clove • onion • Extra virgin olive oil, • Black pepper, • Ground ginger, • Salt, • carrot •

Carnaroli rice (about 300–320 grams) • onion • carrot • potato • celery stalk • shallot • Red pepper flakes • Tomato purée • Brandy or aged brandy • Black pepper • Salt • Extra virgin olive oil •

Carnaroli rice (about 400 grams) • shelled mussels (about 200 grams) • shelled clams (about 300 grams) • squid, cleaned and sliced (about 200 grams) • large shrimp, peeled and deveined (about 200 grams) • cuttlefish, cleaned and sliced (about 100 grams) • tomato purée • Extra virgin olive oil, • garlic clove • small bunch fresh parsley • Salt, • Black pepper, •

all-purpose flour (about 100 grams) • medium/large egg at room temperature • all-purpose flour (about 100 grams) • medium/large egg at room temperature • squid ink (about 8 grams) • ricotta cheese (about 250 grams) • sun-dried tomatoes in oil • Taggiasca olives • basil leaves • Salt, to taste • Black pepper, to taste • grape or cherry tomatoes •

Carnaroli rice (about 450 grams) • shrimp tails • mussels (about 1 kg) • cuttlefish (or substitute with squid or calamari) • fresh parsley • fresh basil • garlic cloves • dry white wine (about 60 ml) • Extra virgin olive oil