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Serves/Makes: 10

Ingredients:

• 12 large squids, cleaned, ready-to-cook
• 6 tablespoons (90 mL) breadcrumbs
• 4 tablespoons (60 mL) fresh parsley, finely chopped
• 3/4 cup (190 mL) grated Parmesan cheese
• 5 garlic cloves, finely chopped
• 2 eggs, slightly beaten
• 4 tablespoons (60 mL) olive oil
• 1/4 teaspoon (1 mL) Cayenne
• Salt and pepper, to taste
• 1 (28-ounce / 796-mL) can tomatoes
• 1 tablespoon (15 mL) tomato paste
• 1 tablespoon (15 mL) Italian seasoning
• 1/2 cup (125 mL) white wine
• Lettuce leaves, cut into strips

How to cook:

• Remove from squids and finely chop tentacules; set squids aside.
• Into a bowl, well mix together breadcrumbs, parsley, Parmesan cheese, half of fine chopped garlic, eggs, 2 tablespoons (30 mL) of the olive oil and Cayenne.
• Well mix with chopped tentacules; salt and pepper, to taste.
• Using a spoon, delicately stuff squids with mixture.
• Sew openings (with needle and thread).
• Pour reamining olive oil into a large, shallow fry pan.
• Brown stuffed squids, over medium heat, slowly turning squids.
• Add remaining chopped garlic; fry for 1 minute more.
• Stir in tomatoes, Italian seasoning and white wine.
• Salt and pepper, to taste.
• Lower heat.
• Cover and simmer for 20 to 30 minutes.
• Remove squids from fry pan; remove threads.
• Arrange stuffed squids over lettuce strips.
• Coat with tomato sauce and serve, hot.

This recipe for Stuffed Squids serves/makes: 10

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Main Ingredient: Squid/Cuttlefish
Preparation Method: Pan Fried/Sauteed