Stuffed Squid

Method

Make the filling by combining chopped squid tentacles, breadcrumbs, parmesan, parsley, garlic, egg, salt and pepper in a bowl until well mixed. Carefully spoon the filling into each squid body cavity until three-quarters full, then secure the opening with a toothpick. Heat olive oil in a large pan and brown the stuffed squid on all sides for 3-4 minutes. Remove from pan and set aside, then soften the sliced onion in the remaining oil for 2 minutes. Add the tinned tomatoes and white wine, return the squid to the pan, and simmer gently for 40-45 minutes until the squid is tender, turning occasionally. Serve the stuffed squid hot in their tomato sauce, accompanied by crusty bread to soak up the sauce.