Squid stuffed with clams or scallops
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Medium squid, cleaned | |
| 1 | Large shallot, minced | |
| 1 | Garlic clove, minced | |
| 3 | tablespoons | Unsalted butter |
| 1 | teaspoon | Sun dried tomatoes |
| 1 | cup | Clams or chopped scallops |
| 2 | tablespoons | Dry white wine |
| 1 | tablespoon | Chopped parsley |
| Pinch of thyme | ||
| Pepper to taste | ||
| ½ | cup | Breadcrumbs |
| 1 | Egg | |
| Tomato sauce | ||
Directions
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.