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Stuffed Squid

large Squid
*Bread stuffing
Thread
Marinara sauce
Linguine


*(Mild stuffing so as not to overpower delicate taste of Squid).


Clean Squid. Twist, pull off heat which will take out most of interiors including ink sac. Pull the semi-hard translucent sword-shaped pen. Pop out the round hard beak in center of tentacles. Discard all. Tentacles are EDIBLE. Rub off brown outer skin holding under running water. Rinse well and drain.


Stuff with bread stuffing - loosely as stuffing will expend. Sew up openings. Put Squid in Marinara sauce and simmer until tender.


Transfer Squid to a platter, remove thread and slice. Serve with Linguine (pasta) and Marinara sauce.





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