Veggie Stuffed Squid with Marinara Sauce

This main dish serves well for a light and healthy lunch for the family. Serve with pasta or crusty bread to soak up the glorious sauce or in our case a cup of fragrant rice!

serves 2

1 tbsp olive oil
4 medium size squid, cleaned, skin removed, and tentacles (reserve the tentacles)
½ tsp salt
pinch of black pepper

For the stuffing
2 ripe tomatoes, diced
1 tbsp chopped parsley
1 clove garlic, crushed
¼ cup breadcrumbs
salt and pepper
1 tbsp olive oil
1 egg, beaten

For the marinara sauce
2 tbsp olive oil
1 tbsp butter
2 cloves garlic, crushed
3 tbsp tomato paste
¼ cup white wine
¾ cup chicken stock
1 tbsp sugar
salt and pepper to taste

• Preheat oven to 350℉
• Drizzle squid with olive oil. Season with salt and pepper; set aside.
• To make the stuffing: chop the squid tentacles and add the rest of the stuffing ingredients.
• Fill cavity of each squid with stuffing. Squid will shrink as it cooks so avoid overstuffing it. Secure opening with a toothpick.
• Make the marinara sauce: heat olive oil and melt butter in a saucepan. Saute garlic until fragrant. Add tomato paste  and cook for 30 seconds. Add wine and reduce to half. Add the chicken stock and bring to a boil. Season with sugar, salt and pepper; simmer for 10 minutes.
• Arrange squid in an ovenproof dish. Pour marinara sauce over and bake for 20 to 30 minutes or until squid is tender.