Squid Stuffed with Clams
- Preparation Time: 20 minutes
- Cook time: 1 hour
- Yield: 4 servings
Ingredients:
- 8 medium Squid, cleaned
- 1 large Shallot, minced
- 1 Garlic Clove, minced
- 3 Tbsp unsalted Butter
- 1 tsp sun-dried Tomatoes
- 1 cup Clams or Scallops, chopped
- 2 Tbsp dry White Wine
- 1 Tbsp Parsley, chopped
- pinch Thyme
- Pepper, to taste
- 1/2 cup Bread Crumbs
- 1 Egg
- Tomato Sauce
Directions:
Preheat oven to 350°F. Rinse squid and drain. Chop tentacles coarsely. Set aside.
Saute 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 bread crumbs 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.