Squid Stuffed With Shrimp
Chop squid tentacles.
Briefly sauté garlic in olive oil, be careful that it does burn.
Fill squid with the shrimp mixture and close each squid with a wooden or metal toothpick. If some of the filling is left over (in the case that squid are smaller), it can be added to the sauce.
Bake squid, covered, in oven for 35-40 minutes at 180˚C.
Serve with white Focaccia (recipe in next post!) and a glass of white wine.