Stuffed Squid with Olives
2 1/4 -1/2 pounds squid 1 lb canned tomatoes (do not drain)
1 tbsp capers 12 pitted black olives
1 sm bunch parsley 3 tbsp breadcrumbs
1 clove garlic 1 hard-boiled egg
1/2 cup olive oil 1 onion
salt and pepper
Prepare the squid, detaching the tentacles from the body sacs. Chop thetentacles very finely and place in a saucepan with 6 tablespoons of theoil with the fienly chopped capers, parsley, and garlic. Saute for 3 mintues,then add 2 canned tomatoes, the coarsely chopped olives and the breadcrumbs.Cook, uncovered, until any excess moisture has evaporated, then stir inthe finely chopped hard-boiled egg. Stir well. Use this mixture to stuffthe body sacs of the squid (I use a pastry bag to pipe in the filling),sew up the opening or secure tightly with toothpicks.
Chop the onion finely and sweat in 1/4 cup oil in a fireproof casseroledish; add the remaining tomatoes and juice together with 1/2 cup water.Arrange the stuffed squid in a single layer in this dish; season with saltand pepper, cover tightly and simmer over very low heat for about 1 hour.