My mom and aunt just sent me this new recipe they invented for stuffed squid, sound delicious!!!
Ingredients
10 cleaned 3-4” squid and 15 tentacles (chop 5 tentacles and add to stuffing)
For the Stuffing:
9 TBS of Italian seasoned breadcrumbs
5 squid tentacles, chopped
1 ½ cloves of garlic, chopped fine (about 1 tsp)
handful of Italian parsley, chopped
1 anchovy filet (chopped) and oil from can
2 tsp of capers, chopped
fresh thyme or oregano, chopped
1 vinegarized hot cherry pepper, chopped
juice of ½ a lemon
cover with olive oil
cover with salt & pepper
For the Sauce:
olive oil (cover pan)
1-2 TBS (3 cloves) of garlic, chopped
large handful of Italian parsley, chopped
1/3 of a fresh hot pepper, chopped
2 lbs of fresh Campari tomatoes (golf-ball sized), quartered, or cherry tomatoes, halved
½ tsp of fresh oregano, chopped
salt
fresh basil, 2 TBS or large handful, torn in pieces
Instructions:
Prepare sauce. Heat olive oil till hot. Add garlic, parsley, chopped hot pepper, and then quartered tomatoes, and cook on high, moving them slightly (to prevent sticking) until the water cooks out and the tomatoes begin to fry. Add salt and oregano and stir constantly until all water is cooked out and tomatoes start to stick. Add basil and stir slightly longer until basil wilts. Remove immediately from burner.
In bowl, combine all stuffing ingredients and mix lightly. Add enough olive oil to moisten breadcrumbs. Take 10 cleaned squid and stuff each squid to fill lightly (leave a little room at the top). Fasten top of each stuffed squid with a toothpick.
Preheat oven to 400°F.
In a large glass Pyrex or other baking dish, put a layer of sauce down. Arrange the stuffed squid and remaining tentacles, and cover with the rest of the sauce. Cover the baking dish with aluminum foil and bake in a 400°F oven for 30 minutes. Check to make sure squid are cooked (white). Can prepare ahead, cool, and then reheat for 5 minutes in a 350°F oven. Serve on a bed of cooked quinoa with green salad and vinaigrette.
Dellibovirecipes 