Herb Stuffed Squid
|Olive oil||2 Tablespoon|
|Onion||1 , chopped fine|
|Freshly ground pepper||1 Pinch|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Chopped fresh basil/2 teaspoons dried basil||3 Tablespoon, dried|
|Garlic||2 Clove (10 gm), crushed|
|Bread crumbs||1⁄2 Cup (8 tbs)|
|Water||1⁄4 Cup (4 tbs) (Approximately)|
|White wine||2 Tablespoon|
Presoak a clay pot, top and bottom, in water for 10 minutes.
Clean the squid, removing the purple membrane and translucent cartilage and leaving the body and tentacles whole, discarding the head.
In a frying pan, heat the olive oil and butter and saute the chopped onion until golden.
Add the salt, pepper, parsley, basil, garlic, and bread crumbs, then add enough water (about 1/4 cup) to soften the bread crumbs and make a stuffing that holds together.
Lightly stuff the squid (the casing will break if packed too full) with the mixture and close with toothpicks.
Place the stuffed squid and whole tentacles in the presoaked pot, then squeeze the lemon juice over the squid and add the sherry and white wine.
Cover the pot and place it in a cold oven.
Set the oven temperature at 480 degrees.
Cook for 30 minutes, removing the lid for the last 5 minutes of cooking to brown.