Preparation:
Preheat oven to 350F
Rinse squid and drain.
Chop tentacles coarsely. Set aside.
Sauté shallot and garlic in butter over medium heat in a heavy skillet until soft.
Add tomatoes, tentacles, clams or scallops, wine, parsley, thyme, and pepper and cook, stirring over medium heat for 3 minutes.
Remove from heat, stir in breadcrumbs and egg.
Spoon stuffing mix into squid bodies, tie ends closed with kitchen string and arrange in a single layer in a baking dish.
Cover and bake about 1 hour or until tender. |
