I had wanted to try stuffed squid for a long time. My wife was gone to play a concert this afternoon, so I figured this would be a nice meal for her to come home to. Squid needs to be cooked either quickly over high heat, or slowly over low heat. Cooked low and slow, as in this recipe, the squid turns out nice and tender, and the sausage stuffing is cooked through perfectly.
4 oz. Italian sausage, casing removed if necessary
2 Tbsp bread crumbs
12 small squid tubes
1 Tbsp oil
½ medium onion, chopped
2 cloves garlic, minced
½ cup white wine
1 28oz. can of crushed tomatoes
1 tsp. Worcestershire sauce
½ tsp dried oregano
In a small mixing bowl, combine the sausage, egg, and breadcrumbs. Place the mixture in a plastic bag, and cut off one corner of the bag.
Using the plastic bag, squeeze the sausage mixture into each squid tube, filling about halfway full. Do not overfill. You may have some sausage mixture left over, see note below. Seal the end of each tube with a toothpick.
In a large skillet, heat the oil over medium high heat. Add the stuffed squid, and cook briefly on each side, about 1 minute. Remove from the pan, and set aside.
Add the onion and garlic to the pan, and cook, stirring until tender, 3-5 minutes. Add the white wine, and cook until the wine is thickened, about 5 minutes. Add the tomatoes, worcestershire sauce, and oregano, and cook until thickened, another 5 minutes.
Add the squid to the pan, lower the heat to medium-low, and simmer, covered for 30 minutes.
Remove the squid from the pan, and spoon the sauce over the top.
Note: You may have some sausage mixture left over. If you do, you can add it to the pan after cooking the onion, and cook, stirring occasionally to brown the sausage. After you’ve cooked the extra sausage, then add the wine and the other ingredients.