Calamari Ripieni (Stuffed Squid)

Ingredients

• 1 1/2 lbs squid, cleaned
• 3 garlic cloves, minced
• 2 tablespoons minced parsley
• 2 tablespoons minced celery
• 2 tablespoons minced onions
• 1/2 cup breadcrumbs, see notes
• 4 tablespoons virgin olive oil, divided
• salt and pepper

Directions

1. 1

   Remove tenticles and leave the body whole. Saute the onion, celery and garlic in half the olive oil. Chop the tentacles fine and saute them for a few minutes. Add the parsley and bread crumbs, mixing well. Taste and season with salt and pepper.

2. 2

   Stuff the squid, but not too much, and close the opening with a toothpick. They will shrink during the cooking and if stuffed too full they'll split open. Saute them in the bottom of a heavy pot in a little olive oil on all sides.

3. 3

   Pour your favorite marinara sauce over and cook for about 45 minutes, over very low heat, until tender. You can make this ahead and reheat it - it gets even better.