Difficulty: Medium - experience needed
- 2 really large whole squid (~10 inch long tubes)
or a pound of any size calamari, 2/3 weight in tubes, 1/3 tentacles
- juice of 1 lemon
- 1/2 c. white wine vinegar
- 2 garlic cloves
- 1 large roma tomato
- 4 white mushrooms
- a hand full of italian parsley finely chopped (maybe like 1/2c. with 1 extra tablespoon)
- 1/2 c. italian seasoned bread crumbs
- 1/4 grated parmesan cheese
- olive oil
- 1 T. butter
- 1/2 c. white cooking wine
If your squid did not come cleaned, this should show you how to do it:
1. Mince 1 clove of garlic, combine with the vinegar and lemon juice. Marinate the cleaned tubes and tentacles for at least an hour.
2. Drain and discard the marinade. Cut off the flaps from the sides of the calamari tubes, dice the flaps and tentacles together and put in a small mixing bowl. Mince the other clove of garlic, dice 1/2 of the tomato and 2 of the mushrooms and add to the bowl. Also add 1/2 c. of the parsley, the 1/2 c. of bread crumbs, the 1/4 c. of cheese, and 1-2 T. of olive oil. Mix thoroughly.
3. Stuff the tubes with the mix no more than 3/4 full. (if you have leftover stuffing, use it to fill some mushrooms or something and pop them in the oven as a side.)
4. Heat 1-2 T. olive oil in a pan over medium heat. Sear the tubes in the pan for about 15 to 20 minutes, turning to cook on all sides. They will shrink, and you might lose some stuffing, but don't worry, it happens.
5. Dice the other half of the tomato and the other 2 mushrooms. Once there's a slight golden sear on all sides of the tubes, remove them from the pan. Melt the 1 T. of butter in the pan, and add the tomatoes and mushrooms. Saute for about 5 minutes.
6. Add the 1/2 c. of cooking wine to the pan, put the tubes back in the pan and simmer for another 10 to 15 minutes.
7. Plate the calamari pouring the pan sauce over it. Sprinkle the remaining parsley on top. It's good to serve it with a sharp knife, and bread for sopping up the sauce.