Sausage Stuffed Squid Recipe

• 1/3 pound sausage (hot is ideal)
• 1/4 cup plus 2 tablespoons breadcrumbs
• 1/4 cup chopped parsley
• 12 squid, cleaned with tentacles removed but reserved
• drizzle olive oil
• 2 cloves garlic sliced
• 1 onion, finely chopped
• 1 X 28 ounce can whole peeled plum tomatoes
• 2 tablespoons parsley
• 1 pound pasta, or loaf of crusty bread to serve
• lemon slices, to garnish
• sliced scallions to garnish

1. Combine sausage, breadcrumbs and chopped parsley until well combined. Stuff each squid with sausage mixture until cavity is half filled and seal with toothpick or skewer. Repeat with remaining squid; there may be extra sausage mixture left over - reserve and add to sauce.
2. Place skillet over medium heat and add a drizzle of olive oil. Saute onions and garlic until onions are translucent, add any leftover sausage filling and reserved tentacles and stir to combine. Pour canned tomatoes over onion mixture, bring to a simmer, then add stuffed squid and chopped parsley. Cover and simmer over low heat until squid are tender, adding water if stock begins to dry out, about 30 minutes. Garnish with additional chopped parsley and lemon slices and serve tossed with pasta, or with a crusty loaf of bread and green salad. And lots of light red wine.

sausage, breadcrumbs, parsley, tentacles, drizzle olive oil, garlic, onion, x, parsley, pasta, lemon slices, scallions

Taken from www.seriouseats.com/recipes/2011/12/sausage-stuffed-squid.html (may not work)