Preparation:
Separate mantle and tentacles from squid remove and discard entrails, quill, and skin from mantle remove and discard both pieces of beak from tentacles rinse tentacles well, drain, dry, and set aside gently turn mantles inside-out, rinse, and pat dry turn right-side out, rinse, pat dry, and set aside combine the reserved tentacles, garlic, parsley, oregano, salt, and pepper in a food processor process until finely chopped and well blended add the breadcrumbs and the extra-virgin olive oil-mix well spoon into a pastry bag, fitted with a large plain tip pipe filling mixture into mantles (only about half full) close end of mantle with a toothpick or sew shut with twine heat the olive oil in a skillet, over a medium flame add squid brown lightly on all sides add the wine and tomatoes and simmer for 10-20 minutes, until reduced to thicken slightly, turning squid often remove from heat serve hot |
