By Felicia from Love Food Story :: Romeo’s
Ingredients
Sauce Ingredients
750ml passata
1 garlic clove (whole)
1/2 cup water
Salt & pepper
Olive oil
Stuffing Ingredients
3 fresh squid tubes
Squid tentacles, chopped
2 fresh tomatoes, chopped
50g capers, chopped
3 anchovies, chopped
1 tablespoon anchovy oil
150g olives, chopped
1 egg white
1 cup bread crumbs
Salt & pepper
Fresh parsley chopped (save some for garnish later)
Method
Use a wide low pan for the sauce. Heat the oil and add passata, water, salt & pepper, and the garlic clove. Let this simmer on low while preparing the stuffing for squid.
Prepare your squid tubes so they are cleaned, washed and dried.
Add all stuffing ingredients to a large mixing bowl, and mix throughly. Season to taste with salt & pepper.
Once stuffing mixture is prepared, spoon it into the squid tubes, pushing down well. Do not overfill with stuffing, as it inflates while cooking.
Gently place the tubes into sauce, and cook on low heat for around 30 minutes. Stir occasionally and cover with lid while cooking. Test with a fork to check if the squid is tender.
Remove the tubes from the sauce and place on a board. Gently slice the squid into round disks. Place on plates and pour the sauce over the top. Garnish with fresh parsley and serve immediately.
Enjoy! xx
