STUFFED SQUID
6 servings
Clean:
- Twelve 5-inch squid
Chop the tentacles and set aside.
Preheat the oven to 400°F. Prepare:
- ½ recipe Parsley and Bread Crumb Stuffing
Mix in the chopped tentacles. Stuff each squid body with 2 tablespoons stuffing. Place in a single layer in a baking dish. Combine in a medium bowl:
- ½ cup dry white wine
- ½ cup water
- ¼ cup olive oil
- ¼ cup tomato sauce or crushed canned tomatoes
- ¼ cup finely chopped parsley
- ¼ teaspoon salt
Pour over the squid. Bake until the squid are tender, about 30 minutes. Serve hot or cold.