Here is a recipe I particularly love when fresh squid are available, although frozen squid may be used. Actually, there are two types of squid: Calamari and totani. The calamaro is more tender then the totani. I use very small calamari for grilling and in seafood salads. Larger ones are stuffed and baked, or simmered in tomato sauce. For this recipe, use 5- or 6-inch-long calamari.
4 fresh or frozen squid, about 6 inches long
1/2 cup Filippo Berio olive oil
1 large clove garlic, peeled and minced
1 medium onion, peeled and minced
1/4 pound bay scallops
1 teaspoon fine sea salt
1 teaspoon capers in brine, drained
1/2 cup toasted bread crumbs
2 plum tomatoes, peeled, seeded, and diced
1/4 cup dry white wine
Freshly ground black pepper to taste
Clean the squid by pulling the head away from the body, removing the pen (plasticlike 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 of the pan juices poured over the top.
This recipe is from NELLA CUCINA by Mary Ann Esposito, published by William Morrow and Company Inc., in 1993.
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