Baked Stuffed Squid

Chef's notes

Although stuffed squid is common in Italian households, I'm surprised how many friends have never tried them.

Squid's tubular shape makes them the perfect candidate for stuffing. Like shellfish, they secrete abundant flavor during cooking that enhances supporting ingredients especially tomato sauces. I also suspect the diversity of stuffing were largely created by the availability of abundant and leftover ingredients. Whatever the drivers, we're thankful.

With many variations of ingredients, the four basic ways I like to prepare stuffed squid is baked in olive oil, baked in tomato sauce, simmered in a pot of tomato sauce (served with pasta), and more recent, sautéed with a variety of mostly clear broth and sauces.

Mom's favorite was squid stuffed with day old bread flavored and baked in seasoned olive oil or a simple marinara sauce.

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Ingredients

1 pound cleaned squid, preferably with tentacles
Pete's garlic oil made with 3/4 cup olive oil, 4 garlic cloves, 1 teaspoon Tuscany seasoning, small pinch red pepper flakes (please see Pete's Garlic Oil tab for cooking instructions) *
About 2 1/2 cups seasoned bread crumbs
1/2 cup grated parmigiana cheese
1/3 cup coarsely chopped parsley
2 eggs beaten
Marinara sauce made with 1 24-oz. can crushed plum tomato

* You can substitute by finely chopping garlic sautéed in olive oil but you won't have the incredible flavors of garlic and seasoning infused olive oil, nor the simulated taste of roasted garlic. It's easy and is far worth the slight inconvenience.

Instructions

Prepare Pete's Garlic Oil using suggested proportions. When ready, mash the garlic cloves in a half cup of the seasoned oil.
Mix the bread crumbs, grated parmigiana cheese, and parsley in a large bowl. Separately, beat the eggs with a tablespoon of the marinara sauce.
Add the olive oil, mashed garlic, and egg mixture with the bread crumbs. Using surgical gloves incorporate together. Fill each squid tube about half way with the mixture. As the squid tubes cook, they will release their liquid and will shrink. If overfilled, stuffing will ooze out. Close the end of each tube with a toothpick.
If purchased with tentacles, pending their size, cut them in half or in thirds. Mix them into the marinara sauce. Place a layer of the sauce and tentacles on the bottom of the roasting pan. Add the squid tubes in a single layer and submerge with more sauce. Cover with foil. Place in a preheated 350º oven. Check for doneness after about 25 minutes and frequently after. Remember, they are ready when they just begin to firm. If cooked longer, they will get rubbery.
Remove toothpicks and serve. CAUTION, make sure there aren't any loose toothpicks that might have fallen out of any tubes. I always scan the squid tubes prior to serving to make sure all toothpicks are accounted for.
Simmer any leftover sauce until the tentacles are just cooked. Like an Italian, eat it alone with hunks of crusty bread for dipping!

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Baked Stuffed Squid