Italian Stuffed Squid
Total Steps
5
Ingredients
16
Tools Needed
3
Ingredients
- 1/4 cup dry white wine
- 1/4 cup finely-chopped green pepper
- 1/2 teaspoon ground rosemary
- 1/2 teaspoon ground oregano
- 1 teaspoon basil
- 1 can 15 oz peeled whole tomatoes, chopped
- 2 cloves garlic, sliced
- freshly-ground black pepper
- 1 egg, beaten
- salt
- 2 teaspoons minced garlic
- 2 teaspoons grated Parmesan cheese
- 2 tablespoons minced parsley
- 6 large squid (about 1 lb)
- 1/4 cup Italian-style bread crumbs
- 1 teaspoon vegetable oil
Instructions
Step 1
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.
Step 2
Spoon stuffing mixture loosely into each squid tube and close with a toothpick. Do not over stuff because the squid will shrink during cooking.
Step 3
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.
Step 4
Add tomatoes, basil, oregano, rosemary, green pepper, remaining minced garlic, wine and salt and pepper to taste. Cover tightly and cook.
Step 5
Remove toothpicks from squid and serve whole or sliced, alone or with pasta.