How to cook
For this recipe we need a bigger squid. The length should be 8-10″ (20 -25 cm).
Peel and chop the onion as finely as possible. Pour olive oil into the pan to heat up, then add the finely chopped onion. Fry the onion briefly. Cut the squid's tentacles into the smallest possible pieces, up to 5 mm.
Add the chopped squid tentacles into the pan with the onions and fry them together. Mash the garlic and add it into the pan. When they are almost done, add a tablespoon of pine nuts and leave them to simmer for a very short time. Transfer everything into a deeper bowl and leave them to cool.
When the mixture cools, add the breadcrumbs and parmesan and stir. Finely chop the basil and parsley, then add them to the mixture and stir. Add salt and black pepper. In a small bowl, beat the egg and pour the mixture, then stir with a spoon.
Fill the squid and close it with one or two toothpicks and place it in a tray. Preheat the oven to 250 degrees and bake the squid for a few minutes.
Remove the tray from the oven, turn the squid over, then place it back into the oven and bake it for 7-8 minutes. When the time is up, remove the tray from the oven, then pour the olive oil and white wine. Place the aluminum foil and return the tray into the oven to bake at 390°F (200 degrees) for 40 minutes.
Reduce the heat to 360°F (180 degrees) and bake it for another 20 minutes.
Remove the tray from the oven, remove the aluminum foil, turn the stuffed squid over and sprinkle it with fresh parsley.
Place it back into the switched off oven for another minute without the aluminum foil.
Take it out from the oven and leave it to cool for fifteen minutes, then place it onto a tray. Slice and serve it.
The Oven-Baked Stuffed Squid is ready.