STUFFED SQUID (SEPPIE RIPINE)

Stuffed Squid (Seppie Ripine) image

Provided by Marlitt

Categories Squid

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

1 3/4 lbs squid, tubes
14 ounces clams, using live clams is best, I have used canned but not as good
3 sprigs flat leaf parsley
1 garlic clove
2 tablespoons parmesan cheese, grated
1 egg
3 -4 tablespoons breadcrumbs
salt and black pepper, to your taste
5 tablespoons olive oil
1 1/4 cups dry white wine

Steps:

Prepare the quid.
Wash and scrub the clams and boil for 5 minutes while continuously shaking the pan. You will need to discard any the unopened shells. Remove the clams from their shells and roughly chop the meat.
Was and finely chop the parsley.
Press or grate garlic.
Mix together the parsley, garlic, clam meat, parmesan, egg, and bread crumbs with lost of pepper and a good pinch of salt.
Stuff the squid and secure the opening with a toothpick or kitchen twine.
Heat the oil in a large pan, and fry the squid on all sides being gentle and stirring carefully.
Season with salt and pepper and add the wine.
Cover and simmer for about 30 minutes or until squid is done.