Mash the boiled potatoes, add the sachet of instant mash, flavour with the chopped parsley, olives and brunoise tomatoes, salt and pepper. The stuffing must be very stiff and dry.
for the sauce
Sauté the garlic in the boiling oil, add the seafood mix, the whole heads of the squid and the crayfish. Pour over the white wine and simmer until reduced, add the tomatoes cut into cubes. Cook over a moderate heat until all the liquid has evaporated. Season with salt and pepper.
Make two walnut-sized balls with the remaining stuffing, dip on the batter and coat with a mixture of the polenta flour and breadcrumbs.
for the olive cream
Blitz all the ingredients in a food mix.
Stuff the squid, placing each one on a piece of baking parchment, topping with a few tomatoes and pitted olives. Twist both ends like sweet wrappers to close and steam for about 15 minutes. Cool and cut into rings.
Pool a little sauce on a serving platter, arrange the squid rings on top and garnish with two crayfish, the head and the tomato together with the olive pulp.
Fry the two stuffing balls in boiling oil and arrange on the dish, drizzled with a little olive cream.
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