Stuffed Calamari

• Seafood

  • 12 Squid tubes, medium

• Produce

  • 4 tsp Garlic
  • 1/2 cup Parsley, fresh

• Refrigerated

  • 2 Eggs

• Oils & Vinegars

  • 1/2 cup Olive oil

• Bread & Baked Goods

  • 3 cup Italian-stye bread crumbs

• Dairy

  • 6 heaping tbsp Parmesan

Found on alittleclaireification.com

Description

Ingredients

• 12 medium squid tubes, cleaned
• 3c Italian-stye bread crumbs
• 6 heaping tbsp. freshly grated parmesan
• 1/2C chopped fresh parsley
• 4 tsp minced garlic, divided
• 1/2C olive oil, divided
• 2 eggs

Directions

• In a large mixing bowl, combine all ingredients, reserving 1/4c oil and 1 tbsp garlic. Mix to combine, ensuring bread crumbs are thoroughly coated. Stuff squid 2/3 of the way to top and secure with toothpicks. In a heavy-bottomed skillet, saute 1tbsp garlic in 1/4C olive oil over medium heat. Carefully brown the calamari on all sides until the flesh is firm to the touch. Add to a slow-boiling pot of tomato sauce and simmer for at least 20 minutes. (I find the longer they simmer, the better!) Transfer to a warmed platter; serve with plenty of extra sauce and fresh grated Parmesan and Romano.
• 1/2C olive oil 2 medium onions, chopped 2 large garlic cloves, chopped Pinch of Italian seasoning mix Pinch of red pepper flakes, to taste 3 oz. tomato paste 28 oz. can San Marzano tomatoes, crushed Salt and pepper to taste In a large sauce pan combine the oil onion, garlic, seasoning mix and red pepper flakes. Saute just until the onions turn golden. Add tomato paste and stir until blended. Add can of tomatoes and stir until the sauce comes to a light boil. Adjust seasonings, stirring often. When the sauce is to your liking, gently add calamari. Cook for 20-30 minutes, turning once or twice, until cooked through.