• Stuffed Squid

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Stuffed Squid


Gourmet, January 2004 Pani Caliatu


Active time: 45 min Start to finish: 1 1/4 hr


Makes 4 first-course servings.

8 (5- to 6-inch-long) cleaned squid with tentacles (1 1/2 lb total), rinsed
6 tbsps extra-virgin olive oil
1 (14- to 15-oz) can stewed tomatoes, pured in a blender or food processor
15 fresh basil leaves
Rounded 1/4 tsp fine sea salt
1/2 teasp

Cooking Instructions
Step 1 Finely chop tentacles. Heat 1/4 cup oil in a wide 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then saut tentacles, stirring, until just cooked through, about 1 minute. Transfer with a slotted spoon to a bowl and cool.
Step 2 Stir tomatoes into oil in pot along with basil, sea salt, and 1/4 teaspoon pepper and simmer, uncovered, stirring occasionally, 10 minutes.
Step 3 While sauce simmers, stir together Pecorino, bread crumbs, parsley, garlic, eggs, sauted tentacles, and remaining 1/4 teaspoon pepper. Gently stuff each squid body with a slightly rounded tablespoon of bread-crumb mixture and pat squid to distribute filling evenly. Weave a wooden pick horizontally across wide opening of each squid to seal. (During cooking, stuffing will expand and squid will shrink, forming a rounded, well-stuffed squid.)
Step 4 Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saut驩 squid, turning over once, until browned and any liquid given off is evaporated, about 6 minutes total. Add squid to tomato sauce and simmer, covered, turning occasionally, until squid is tender, 25 to 30 minutes. Discard picks and serve squid with sauce.