How to make it

  • Clean the squid by pulling the head away from the body, removing the pen (plastic like bone). Cut the tentacles below the eyes and save. Rinse the squid body clean and pull off the outer purple skin and discard. Drain the squid on paper towels and set aside. Rinse the tentacles, dice them, and set aside.
  • In a large skillet, heat 1/4 cup of the olive oil. Add the garlic, onion, and tentacles and sauté the mixture for about 4 minutes. Add the scallops and continue sautéing for 3 minutes.
  • Transfer the mixture to a bowl; add the sea salt, capers, and bread crumbs and mix well. Divide the mixture and stuff into each squid body. Close the openings with a toothpick and set aside.
  • Heat the remaining 1/4 cup olive oil in a large skillet, add the stuffed squid, and brown slowly over low heat for 5 minutes. Raise the heat to medium, add the tomatoes and wine, and cook for 2 minutes. Cover the skillet, lower the heat, and simmer for 15 to 20 minutes, or until the squid are easily pierced with a knife. Serve immediately with some garlic bread.

Reviews & Comments 3

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    " It was excellent "
    merlin ate it and said...
    A good one!
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    " It was excellent "
    linebb956 ate it and said...
    Michael.. in the directions.. it cut you off... serve with?
    I have had something so like this... Great with a nice salad! LOL
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    " It was excellent "
    greekgirrrl ate it and said...
    The simplicity of the the wine ,tomatoes and garlic really let the freshness of the shellfish shine through. Very nice indeed..
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