• 1 tablespoon olive oil
• 1/4 cup finely chopped onion
• 1/2 teaspoon kosher salt
• 1 clove garlic, finely minced
• 8  whole squid (about 3 to 5 inches each)
• 2 ounces raw shrimp
• 1/4 cup  bread crumbs
• 2 finely chopped tomato
• 2 teaspoon lemon zest
• 1 teaspoon  ginger
• 1 teaspoon chopped fresh parsley leaves
• 1/4 teaspoon freshly ground black pepper
• 2 cups prepared tomato or spaghetti sauce

• Preheat an oven to 375 degrees F.
• Heat the olive oil in a medium saute pan over medium heat until shimmering.
• Add the onions and salt and sweat until the onions turn translucent, about 1 to 2 minutes. Do not brown.
• Add the garlic and continue to cook for another minute.
• Transfer the mixture to a medium mixing bowl and set aside to cool.
• Clean the squid thoroughly and remove the heads from the tentacles and discard the heads.
• Finely chop the  tentacles and the shrimp..
• Transfer to the mixing bowl along with the onions and garlic.
• Add the bread crumbs, tomato, lemon zest, ginger, parsley and pepper.
• Stir to combine well.
• Place the mixture into a resealable freezer bag and snip 1 corner. (You may use a pastry bag with a tip just small enough to fit into the end of the tubes.)
• Pipe the stuffing into the tubes, dividing the mixture evenly between them. Do not over-stuff.
• Place the tubes into a glass baking dish and cover with the tomato sauce. Cover tightly with aluminum foil and bake for 30 minutes. • Serve immediately.

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