Stuffed Squid.

• 1 tablespoon extra virgin olive oil
• 14 cup finely chopped onion
• 12 teaspoon kosher salt
• 1 garlic clove, finely minced
• 8 small squid, tubes 3 to 5 inches long
• 2 ounces raw shrimp
• 14 cup fresh breadcrumb
• 2 tablespoons tomatoes, finely chopped
• 2 teaspoons lemon zest
• 2 teaspoons finely chopped ginger
• 1 teaspoon chopped fresh parsley leaves
• 14 teaspoon finely ground black pepper
• 2 cups prepared tomato sauce or 2 cups spaghetti sauce

1. Preheat oven to 375 degress F.
2. Heat the olive oil in a pan, over medium heat, until shimmering.
3. Add the onions and salt and sweat until onions turn clear, about 1 to 2 minutes.
4. Add garlic and continue to cook for another minute.
5. Do not brown.
6. Transfer mixture to a mixing bowl and allow to cool.
7. Clean squid tubes thoroughly and turn inside out.
8. Cut about 1/2 inch from top of squid tube.
9. Place cut squid pieces and shrimp in food processor and pulse until there are no large pieces visible.
10. Do not pulse until smooth.
11. Transfer to mixing bowl with onions and garlic.
12. Add bread crumbs, tomato, lemon zest, ginger, parsley and pepper.
13. Stir to combine well.
14. Place mixture into a piping bag and using a nozzle that fits into the squid tubes, pipe the stuffing mixture into each squid tube.
15. Do not over stuff.
16. Place the squid tubes into a 8 x 11 inch glass baking dish and cover the squid tubes with tomato sauce.
17. Cover tightly with aluminium foil and bake for 30 minutes.
18. Serve immediately.

extra virgin olive oil, onion, kosher salt, garlic, long, shrimp, fresh breadcrumb, tomatoes, lemon zest, ginger, parsley, ground black pepper, tomato sauce

Taken from www.food.com/recipe/stuffed-squid-524177 (may not work)