I love calamari.  Fried goodness.  I had never had slow cooked squid but darn if that doesn’t work.  I also know that in nature squid eat crab, so I decided to stuff the squid with crab meat and other goodies and save the squid the time.  The spaghetti sauce brings everything together.   It may take some time to stuff the squid, but the results are worth it.  Hope you like it, and you can save the fried calamari for the sports bar (or you can search this blog and find my recipe lol).

10 or about a pound squid with tentacles

1 15-oz can tomato sauce or spaghetti sauce

1/2 cup crab mea (you don’t have to spend the money on lump crab meat; use claw or lower quality crab but no one said that you could use the imitation stuff)

1/2 cup Panko bread crumbs (you can use gluten free if you have a gluten problem)

2 teaspoons Italian herbs

4 tablespoons butter

3 tablespoons onion, chopped fine

3 teaspoons capers, diced

1 clove garlic, minced

1/4 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon red pepper

1 teaspoon lemon juice

1 teaspoon Dijon mustard

Clean squid and remove plastic looking thing inside and pull off tentacles

Using a chop stick, turn tube inside out

In a food processor pulse tentacles 5 pulses at most (or if you have multiple cleavers, use those -that’s good exercise)

Ina small bowl, mix tentacles and crabmeat

In a small skillet, add butter and onion

Cook for 2 minutes

Add Dijon, capers, garlic, salt pepper, red pepper, lemon juice, parsley and bread crumbs and mix.

Add crab meat and squid tentacles, mix

Preheat oven to 375

Place mixture in a zip top freezer bag and cut one bottom corner and use to fill each tube half full.

Cover a 13 x 9 pan with a thin layer of spaghetti sauce

Place filled squid on bottom and cover with more spaghetti sauce

Bake for 35 minutes

This stuffing also works great in stuffed flounder.