Stewed Calamari With Polenta Timbale

Preparation:

Preparation: Clean, wash and cut the squid into rounds, finely chop the onion and garlic, brown them in oil and butter over a moderate heat and add the squid, evaporate with white wine, season with salt and pepper and replace the pepper with chili, add tomato puree and simmer. In the meantime, cook the polenta and fill a lightly oiled donut mold. Turn the polenta out of the mold into a serving dish and put the stewed squid in the centre, sprinkle with parsley and garnish with shrimp au naturel.