Stuffed Squid

Recipe Categories : | Squid | Anchovies | All Seafood | MAIN INDEX |

Ingredients :

• 2 tbsp plus 1 tspn olive oil
• ¼ cup pine nuts
• 8 whole squid, about 8" long, cleaned, washed and dried
• 1 tspn minced garlic
• 6 anchovy fillets, minced
• ¼ cup minced fresh parsley
• ¼ cup dry white wine
• ¼ cup fresh bread crumbs
• salt and pepper to taste
• 3 dried hot peppers
• 3 cloves garlic, peeled
• 1½ cups drained canned plum tomatoes, chopped
• ½ tspn minced dried rosemary
• 1 lb hot, cooked pasta

Preparation and Cooking Instructions :

1. Lightly brown the fresh bread crumbs in a 250°F oven for 8 to 10 minutes. Set aside.
2. Heat the teaspoon of olive oil in a small pan over medium heat, then add the pine nuts. Cook, stirring occasionally, until lightly browned, 2 to 3 minutes. Put ¼ cup of the nuts in a small bowl, reserving the rest for garnish.
3. Finely chop the tentacles of the squid . Add them to the nuts, along with the minced garlic, half the anchovies, ¼ cup of the parsley, wine and 1 tablespoon of the olive oil. Stir to combine.
4. Add bread crumbs as needed to make a stuffing that is neither soupy nor dry. Season with pepper.
5. Stuff the squid bodies with about 2 teaspoons of the stuffing, being careful not to overstuff. Close the openings with one or two toothpicks. Set aside.
6. Heat the remaining 2 tablespoons of the olive oil in a large pot over medium heat. Add the hot peppers and garlic cloves and stir occasionally until the garlic is brown. Remove the peppers and garlic; discard. Add the remaining anchovies and stir briefly. Add the stuffed squid and brown on both sides, about 1 minute per side.
7. Add the tomatoes and rosemary, reduce the heat to low, cover and cook for 15 minutes. Gently slide a spatula under the squid to make sure that none of them are sticking to the pot. Cook for 15 to 20 minutes more, covered, or until a toothpick penetrates the squid easily. Remove cover, raise heat to medium and simmer for 10 minutes. Remove the squid from the pan. Continue to simmer the sauce for 5 more minutes.
8. Slice each squid into ½" diagonals. Toss the remaining sauce with a pound of cooked pasta. Top each serving with several slices of stuffed squid, and garnish with nuts and parsley.