Stuffed Braised Calamari in Red Sauce

  OH. OH. OH. OH. That's what comes to mind with this dish. I would personally like to thank God and or Poseidon for Squid. IT'S JUST TOO GOOD. JULES VERNE, REST ASSURED THAT THE GIANT SQUID IN 20,000 LEAGUES UNDER THE SEA HAS BEEN TAKEN CARE OF. MY MOTHER AND I WENT OUT WITH A HUGE HARPOON AND TURNED HIM INTO CALAMARI. RIGHT OFF THE JERSEY SHORE. HE RESISTED LITTLE - HE WANTED TO MAKE FRIENDS WITH THE RED SAUCE MY MOM MAKES. Another one of our fishes on Christmas Eve, there are 7, Stuffed Calamari is a dish I am very fond of. I can still remember my great-grandmother, Emma, sitting at the table, closing each squid with a toothpick to keep the filling inside.  We still do it today, so this way, she's still around. The only thing is, she used to do it while drinking a glass of Scotch Sours. I drink Chivas instead ;) Mangia Bene!

Ingredients
1 lb of Clean Whole Squid

For the filling,
½ cup Plain Bread Crumbs
3 Tbsp of Kalamata Olives, pitted and chopped
2 Tbsp of Capers
1 Tbsp Finely Chopped Parsley
2 Olive Oil
1 Small Clove of Garlic, finely minced
Salt and Pepper to taste

For the sauce,
2 Tbsp of Olive Oil
2 Cloves of Garlic, sliced
Pinch of Hot Pepper Flakes
1 32oz Can of Italian Peeled and Chopped Tomatoes
½ cup of Tomato Puree
1 cup of Dry White Wine
Few Leaves of Fresh Basil
Salt and Pepper to taste

Preparation,

1) In a large bowl, mix together all of the filling ingredients and set aside.

2) Using a teaspoon fill each squid with the filling, going about ¾ of the way full. Secure with a toothpick and set aside.

3) Preheat a large non stick skillet with high sides over medium high heat. Sautee the garlic in the olive oil until golden and fragrant. Add the hot pepper flakes and cook for a few more seconds. Add the crushed tomatoes, tomato puree and the wine. Bring to a boil and add the stuffed squid to the sauce. Reduce the heat to low and partially cover with a lid. 

4) Cook for 45 minutes, stirring once in a while and turning the calamari over to insure even cooking. Season with salt and pepper to taste and turn the heat off. Add a few fresh basil leaves and enjoy!

This sauce is out of this world! We take crusty Italian bread and put it in the bottom of the bowl and scoop the sauce right on top. OHHHH.