Ingredients
- 4 whole large squid
- 4 cups diced & crumbled stale bread
- 1/2 cup chopped parsley
- 1/3 cup parmesan cheese
- 1 small onion, chopped fine
- 2 cloves garlic, finely chopped
- 2 tbsp butter
- 2 tbsp olive oil
- salt & pepper, to taste
- 3/4 cup fish stock
- 6 oz crabmeat
- 2 cups tomato sauce
Instructions
- Preheat oven to 350.
- In small fry pan, add oil, butter, onion, garlic and cook on low heat till soft, set aside.
- In a bowl, add bread crumbs, parsley, salt, pepper, and cheese.
- Add enough stock till mixture is moist but not too wet. Add bread crumb mixture and fold in the crabmeat.
- Stuff each squid and close top with toothpicks. Place squid in baking dish and cover with tomato sauce.
- Cover with foil and cook for ~30 minutes
Notes
This is a vintage recipe circa 1980 from the Alfiero family archives.
Tried this recipe?Let us know how it was!
Seems like a good recipe, except there is no cook time. Overcooking squid makes texture rubbery. Bake for 20-23 minutes?
Sorry, this is a vintage recipe from the 80s! We updated it to say bake for 30 minutes, until the bodies are puffed, sizzling and lightly browned.
We grew up on Squid. My grandfather was Santo “Jumbo” Ferrante the ice man from 1 middle street. He would trade ice to fishermen for squid. My mom and grandmother would stuff it and either put in a sauce, or bake it. Chris Maria