Recipe Categories
Seafood
Squid

Kat's Italian Stuffed Squid

6 lrg squid - (abt 1 lb)
1/4 cup Italian-style bread crumbs
2 tbl minced parsley
2 tsp grated Parmesan cheese
2 tsp minced garlic
1 x egg beaten
    Salt to taste
    Freshly-ground black pepper to taste
2 x garlic cloves sliced
1 can peeled whole tomatoes - (15 oz) chopped
1 tsp basil
1/2 tsp ground oregano
1/2 tsp ground rosemary
1/4 cup finely-chopped green pepper
1/4 cup dry white wine

 Method :
Clean squid or tubes and pat dry. If using whole squid, chop tender parts of the tentacles and mix them with the bread crumbs, parsley, cheese, 1 1/2 teaspoons minced garlic, egg and 1 teaspoon vegetable oil to make stuffing. Blend well, add salt and pepper to taste.
Spoon stuffing mixture loosely into each squid tube and close with a toothpick. Do not over stuff because the squid will shrink during cooking.
Add remaining oil to skillet large enough to hold squid in a single layer. Heat oil and cook sliced garlic until golden brown. Arrange the squid in oil and brown all sides lightly.
Add tomatoes, basil, oregano, rosemary, green pepper, remaining minced garlic, wine and salt and pepper to taste. Cover tightly and cook 25 to 30 minutes. Remove toothpick from squid and serve whole or sliced, alone or with pasta.
This recipe yields 3 to 4 servings.