Ready to impress? We’ve made this Friday night dinner perfect for any night of the week. Fresh herbs and a touch of sauce creates a delicious stuffing. Feeling adventurous? Fry up some of extra calamari as a garnish. Whether you make this recipe with Classic Red or Classic Spicy, we are sure this will become a family favorite.
8-10 pieces of cleaned squid. About 1-1/2 pounds
2 tablespoons extra virgin olive oil
1 1/3 cups Classic Spicy or Classic Red
1 ounce (1/2 cup) grated Parmesan cheese
3/4 cup ground fresh bread crumbs
1/4 cup chopped parsley
4 gloves chopped garlic
2 large eggs lightly beaten
4 fresh basil leaves
Mix together 1/3 cup of Classic Spicy or Classic Red, cheese, bread crumbs, parsley, garlic and eggs. Using a piping bag or a long narrow spoon, gently stuff each squid. Pat the squid pieces to evenly distribute the filling. Weave a toothpick horizontally across the wide opening of the squid to keep stuffing from coming out.
Heat 2 tablespoon of oil in a deep skillet over moderate heat. Sauté the squid until browned, turning over at least once. Any liquid that is given off, should cook down. Add about a cup of Classic Spicy or Classic Red to sauté pan. Lower heat to a simmer, cover and cook until squid are tender turing occasionally for 20 -25 minutes. Discard toothpicks.
While squid is simmering, prepare 1/2 lbs of your favorite pasta. If sauce gets too think in pan, add a bit of pasta liquid just before draining pasta. Serve squid over pasta adding as little or much extra sauce as you'd like. Top with julienned fresh basil leaves.
Serves 2 as main course.