List of Ingredients
- 8 PCS. of squids
- 1 LB. of hard-shell clams
- 1 LB. of mussels
- 10 OZ. of cherry tomatoes, halved
- 1 CUP of cannellini beans (cooked and drained)
- 3 SLICES of durum wheat bread
- 1/2 of onion
- 1 BUNCH of Parsley
- 1 BUNCH of Basil
- garlic clove
- dry white wine
- extra-virgin olive oil
- salt
- pepper
Method
Clean the squid, separating the tentacles from the body. Remove remove the quill from inside the sac and discard the eyes and beak that are lodged between the tentacles; leave the skin on, as it provides flavor and color. Leave 2 tentacles whole and cut remaining tentacles into 4 pieces.
Open the clams and mussels with a clam knife or a regular sturdy table knife. With a knife, mince clams and mussels together.
Toast the bread, cut it into cubes and pulse in a blender into large crumbs. Chop 1 garlic clove with a sprig of basil and parsley and mix with the breadcrumbs and minced clams and mussels. Add 2 Tbsp. oil, salt and pepper and mix with your hands until the filling is combined.
Preheat the oven to 400°F.
Stuff the squid bodies. Close and fasten each with a toothpick.
Slice the onion and cook in a pan with a little oil until golden. Add the stuffed squid and sauté for 2 minutes or until they start to brown, turning to cook all sides. Add 1/2 cup white wine, let evaporate and remove from the heat.
Place the squid tentacles in a baking dish and add the stuffed squid along with the cooking liquid. Top with the cherry tomatoes and cannellini beans. Drizzle with oil and 1/2 cup white wine. Cover with aluminum foil and bake for 20 minutes, then remove the foil and bake for another 20-25 minutes.