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Seppie Calamari

(Stuffed Squid with Tomato Sauce)

A cultural cross-over, this recipe is not Jewish (because squid are not kosher), but is an example from the traditional Italian Christmas Eve table. This recipe serves at least a dozen, but it can easily be cut down to serve fewer. Serve the stuffed squid over good imported tubular pasta (such as penne or rigatoni) or with spaghetti.

Ingredients:

• 5 pounds (about 28) medium squid (each approximately 5” long)
• 1/2 cup imported olive oil
• 1 loaf Italian bread, crust removed, sliced, soaked in milk, squeezed-dry and finely diced
• 1/2 cup minced fresh parsley
• Pinch of oregano
• Salt and freshly ground pepper to taste
• 4 cloves garlic, minced
• 2 cans (28-oz. each) crushed tomatoes
• 1 can (6-oz.) tomato paste
• 3/4 cup water (more if necessary)
• 1/2 cup red wine

Cooking Instructions:

To clean the squid, pull the tentacles from the mantle (pouch) along with the viscera. Cut the tentacles just behind the eyes and squeeze to remove the “beak,” a small round piece of cartilage; reserve the tentacles. Pull the pen (transparent backbone) from the squid mantle and remove any remaining viscera. Peel away and discard the purplish skin. Rinse the squid mantles in cold water and set aside.

Cut the squid tentacles into small pieces. Heat 2 tablespoons of the olive oil in a skillet and sauté the tentacles to release the juices, about 1 minute. Reserve the juice. Combine the tentacles with the bread, parsley, oregano, salt and pepper, 3 of the garlic cloves and 2 more tablespoons of oil.

Stuff the squid with the bread mixture to 1 inch of the top, allowing room to close. Pin the ends together with a toothpick. With the tip of a small knife, gently pierce the sides of the stuffed squid to allow the steam to escape while cooking (otherwise, they may burst as they cook).

Heat the remaining oil in large heavy pot with a lid. Add the remaining garlic clove, cook until golden, scoop out and set aside. Stir-fry the squid a minute or so. As the squid start to puff up, prick them again. (If you wait, they will be tight and pop open.) Remove and set aside. Add the tomatoes, tomato paste and water and cook, covered for 30 minutes, adding more water if necessary. Add the squid, the reserved juice from the tentacles, the reserved garlic and red wine, and simmer, covered, over low heat until tender, 20 to 30 minutes.

Servings Per Recipe: 12-16

Cal. 316 / Total fat 11g / Sat. 2g / Chol. 220mg / Sdm. 440mg / Carbo. 32g / Prot. 20g / Om-3 .5g