Classic Italian Stuffed Squid

* **Prep time:** 20 mins

* **Cook time:** 40 mins

* **Yields:** 4 servings

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#### **Ingredients**

**The Squid:**

* **8-10 large squid tubes**, cleaned (approx. 6-7 inches long)

* **Tentacles**, cleaned and finely chopped

**The Filling:**

* **3 tbsp** extra virgin olive oil

* **1 small** white onion, finely diced

* **2 cloves** garlic, minced

* **1 cup** fine breadcrumbs (Italian seasoned or plain panko)

* **1/3 cup** grated Pecorino Romano or Parmesan cheese

* **1/4 cup** fresh parsley, finely chopped

* **1 tbsp** capers, rinsed and chopped

* **1** large egg, lightly beaten

* **Salt and black pepper** to taste

**The Sauce:**

* **2 tbsp** olive oil

* **2 cloves** garlic, sliced

* **1 (28-oz) can** crushed tomatoes (San Marzano preferred)

* **1/2 cup** dry white wine

* **1 tsp** dried oregano

* **Fresh basil** leaves

* **Toothpicks** for sealing

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#### **Instructions**

**1. Prepare the Filling**

* Heat 3 tbsp of olive oil in a skillet over medium heat. Add the finely chopped tentacles and the diced onion. Sauté for 4-5 minutes until the tentacles are cooked through and the onion is translucent. Add the garlic and cook for 1 more minute.

* Remove from heat and let it cool slightly.

* In a large bowl, combine the cooked tentacle mixture, breadcrumbs, grated cheese, parsley, capers, and beaten egg. Mix well. Season with salt and pepper.

**2. Stuff the Squid**

* Using a small spoon or a piping bag, gently fill each squid tube with the stuffing mixture.

* **Crucial Step:** Do not overfill! The squid will shrink significantly while cooking, and the filling will expand. Fill about **3/4 of the way**.

* Seal the open end of each tube with a toothpick, weaving it in and out to keep the stuffing inside.

**3. Brown the Squid**

* In a large, heavy-bottomed skillet or Dutch oven, heat the remaining 2 tbsp of olive oil over medium-high heat.

* Add the stuffed squid tubes in batches (don't overcrowd the pan) and brown them lightly on all sides, about 1-2 minutes per side. Remove squid and set aside.

**4. Simmer in Sauce**

* Lower the heat to medium. Add the sliced garlic to the same pan and sauté for 30 seconds until fragrant.

* Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 2 minutes to reduce slightly.

* Add the crushed tomatoes and dried oregano. Stir to combine.

* Gently return the stuffed squid to the pan, nestling them into the sauce.

* Bring to a gentle simmer, cover, and reduce heat to **low**. Cook for **30-40 minutes**, turning the squid halfway through, until the tubes are tender and the sauce has thickened.

**5. Serve**

* Remove the toothpicks before serving.

* Serve hot, spooning plenty of sauce over the squid. Garnish with fresh basil, a drizzle of olive oil, and extra Parmesan cheese.

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### Tips for Success

* **Tentacle Quality:** If the tentacles are very large, ensure they are chopped very finely so they blend into the texture of the breadcrumb filling.

* **Tenderizing:** If the squid seems tough after 30 minutes, cover and simmer for another 10 minutes. Braising is the key to tenderness.