Herb-Stuffed Squid from The Clay-Pot Cookbook by Georgia Sales
Presoak a clay pot, top and bottom, in water for 10 minutes. Clean the squid, removing the purple membrane and translucent cartilage and leaving the body and tentacles whole, discarding the head. I...
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Ingredients
- 2 tablespoons white wine
- Pinch of freshly ground pepper
- ½ teaspoon salt
- 1 onion, chopped fine
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 dozen squid
- 1 tablespoon sherry
- Juice of ½ lemon
- ¼ cup water, approximately
- ½ cup bread crumbs
- 2 cloves garlic, crushed
- 3 tablespoons chopped fresh basil or 2 teaspoons dried basil
- ¼ cup chopped fresh parsley
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