Mixed shellfish stew with polenta

Ingredients

For 1 serving

• Mussels200 g
• Clams750 g
• Squid100 g
• Cherry tomatoes150 g
• Garlic1 clove
• Polenta (cornmeal)50 g
• Extra virgin olive oil12 g
• White wine40 ml
• Parsleyto taste
• Chili pepperto taste
• Saltto taste

Contains: shellfish, sulphites,

Method

1. Scrub the mussels and pull off the beards, rinse the clams (if they haven't been purged, soak them in salted water first) and discard any broken or open shellfish. Clean the squid, removing the head, innards, quill and skin, and cut into rings about 1 cm wide.
2. Bring the water for the polenta to the boil with a pinch of salt, pour in the instant polenta in a thin stream while whisking and cook for 5–8 minutes over low heat, until thick and soft; keep it covered.
3. Meanwhile heat the oil in a wide pan over medium heat with the peeled, crushed garlic and the chilli for a minute, until the garlic is just golden; add the squid and cook for 5 minutes, until white and opaque.
4. Deglaze with the white wine over high heat until the smell of alcohol has gone, then add the washed and halved cherry tomatoes, the mussels and the clams; cover and cook for 4–5 minutes, shaking the pan, until all the shells open. Discard any that stay closed.
5. Spoon the polenta into bowls, top with the seafood stew and its juices and finish with chopped parsley.