Recipe Categories
Seafood
Squid

Lynn's Stuffed Squid In Ink

2 lb Fresh whole squid - (abt 12 to 15 pcs)
8 tbl Extra-virgin olive oil divided
2 x Spanish onions finely chopped
6 x Garlic cloves sliced thinly
1/4 cup Finely-chopped Italian parsley
1/2 cup Fresh bread crumbs
1 slc Baguette - (1" thick)
8 oz Dry white wine
1/2 cup Basic Tomato Sauce see * Note
2 tsp Squid ink
    (available in specialty stores)

 Method :
Remove tentacles from body pieces of calamari and set aside. Clean and rinse bodies and set aside. Finely chop tentacles and place in a 12-inch saute pan with 4 tablespoons of the oil, half of the onions and 4 of the sliced garlic cloves and cook 10 to 12 minutes, or until onions are soft and golden brown. Remove and place in a mixing bowl and add parsley and bread crumbs and mix well. Season with salt and pepper and stuff each squid body with the bread crumb mixture. Secure closed with a toothpick.
In another 12-inch saute pan, heat remaining oil with remaining onion and garlic over medium heat and cook until softened, about 8 to 10 minutes. Add bread slice, white wine, Basic Tomato Sauce and squid ink and bring to a boil. Simmer 2 minutes. Place in a blender and blend until smooth. Place sauce and stuffed calamari into pan, bring to a boil, lower heat and simmer 8 to 10 minutes until cooked. Serve with grilled bread.