Stuffed Calamari
Written by Catherine Regan Washek | 
Stuffed Calamari
Aunt Josie (Uncle Louie’s)
This recipe can be found in “Variety Is The Spice,” a neighborhood cookbook that is dedicated to Aunt Josie in 1993.
Submitted by Cuzzin Catherine
Stuffing
2 cloves garlic, pressed
½ C fresh parsley
2 eggs, beaten
Juice of ½ lemon
12 oz. Ritz cracker crumbs
½ C olive oil
Sauce
One 16 oz. can crushed tomatoes
2 cloves garlic, sliced
One 4 oz. can Hunt’s tomato sauce
Olive oil
Squid
Clean the squid inside and out (no quick task), being careful not to split the body mantle which will be stuffed. Make sure that all the innards are removed.
Dice the tentacles and fins.
Combine garlic, lemon, parsley, salt & pepper, eggs and cracker crumbs and mix well.
Add enough olive oil to hold the mixture together and completely wet the cracker crumbs.
Stuff the squid bodies and sew up the opening. Brown the garlic in oil and remove it.
To the oil, add the tomatoes and the tomato sauce, simmer for 20 minutes.
Add squid to the sauce and simmer another 20 minutes. This can be served over pasta or eaten as is.