| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs | Seafood, Main dish | 4 | Servings | |
INGREDIENTS
| 8 | Medium squid, cleaned | |
| 1 | Large shallot, minced | |
| 1 | Garlic clove, minced | |
| 3 | tb | Unsalted butter |
| 1 | ts | Sun dried tomatoes |
| 1 | c | Clams or chopped scallops |
| 2 | tb | Dry white wine |
| 1 | tb | Chopped parsley |
| Pinch of thyme | ||
| Pepper to taste | ||
| 1/2 | c | Breadcrumbs |
| 1 | Egg | |
| Tomato sauce |
INSTRUCTIONS
Preheat oven to 350 deg F. Rinse squid and drain. Chop tentacles coarsley. Set aside. Saute shalot and garlicin butter over medium heat in a heavy skillet until soft. Add tomatoes, tentacles, clams or scallops, wine, parsley, thyme, and pepper and cook, stirring over medium heat for 3 minutes. Remove from heat, stir in breadcrumbs and egg. Spoon stuffing mix into squid bodies, tie ends closed with kitchen string and arrange in a single layer in a baking dish. Cover and bake about 1 hour or until tender.
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