| 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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