Italian Stuffed Squid

Recipe Ingredients

6		Squid - (abt 1 lb) (large)
1/4 cup	36g / 1.3oz	Italian-style bread crumbs
2 tablespoons	30ml	Minced parsley
2 teaspoons	10ml	Grated Parmesan cheese
2 teaspoons	10ml	Minced garlic
1		Egg - beaten
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Garlic cloves - sliced
1		Peeled whole tomatoes - (15 oz) - chopped
1 teaspoon	5ml	Basil
1/2 teaspoon	2.5ml	Ground oregano
1/2 teaspoon	2.5ml	Ground rosemary
1/4 cup	36g / 1.3oz	Finely-chopped green pepper
1/4 cup	59ml	Dry white wine

Recipe Instructions

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.

Source:
New York Seafood Council at http://www.nyseafood.org

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