Stuffed squid

“My grandmother would make this for Sunday lunches growing up,” says cookbook author Julia Busuttil Nishimura.

📝 Ingredients

• 2 large squid (about 600gm each)
• 80 ml (1/3 cup) extra-virgin olive oil
• 1 1/2 cups (105 gm) fresh breadcrumbs
• 1 golden shallot, finely diced
• 2 garlic cloves, finely chopped
• 2 tbsp drained capers, rinsed, coarsely chopped
• 50 gm pitted green olives, coarsely chopped
• 15 gm pecorino, finely grated
• 1/2 cup each mint and parsley (firmly packed), finely chopped
• 1 tbsp finely chopped marjoram, plus extra leaves to serve
• 1 tsp red wine vinegar
• Finely grated zest of 1 lemon
• Tomato sauce
• 2 tbsp extra-virgin olive oil
• 2 golden shallot, finely diced
• 4 garlic cloves, coarsely chopped
• 2 marjoram sprigs
• 125 ml (1/2 cup) dry white wine
• 400 gm can crushed tomatoes

👨‍🍳 Instructions

1. 11: For tomato sauce, heat oil in a saucepan over low heat. Add shallot and cook, stirring occasionally, until softened (8-10 minutes). Add garlic and marjoram and cook, stirring, until fragrant (30 seconds). Deglaze with wine and cook until reduced by half (1-2 minutes). Stir in tomato. Remove from heat; season to taste and set aside.
2. 22: Clean the squid; reserving the tentacles and wings. Finely chop the tentacles and wings and set aside.
3. 33: Heat half the oil in a large frying pan over a medium-high heat. Add breadcrumbs, and toast, stirring, until lightly golden (5 minutes). Transfer to a large bowl. Wipe pan clean. Return pan to low heat. Cook shallot, stirring occasionally, until softened (8-10 minutes). Increase heat to high; add tentacles and wings and cook until opaque (2-3 minutes). Add garlic and cook, stirring, until fragrant (30 seconds). Transfer to bowl with toasted breadcrumbs and allow to cool. Add capers, olives, pecorino, herbs, vinegar and zest; stir well to combine. Season to taste. Spoon the filling into the squid, being careful not to overfill; secure with toothpicks.
4. 44: Heat remaining oil in a large frying pan over medium-high heat and brown stuffed squid on all sides (8 minutes). Add tomato sauce and 200ml water and bring to a simmer. Reduce heat to low and cook, covered, until tender (35-40 minutes).
5. 55: Using tongs, carefully transfer squid to a chopping board and thickly slice into rounds. Spoon sauce onto a serving platter and arrange squid on top. Scatter with extra marjoram to serve.