Americans should really overcome their prejudice against squid because it can be so delicious. Filled with a delicate mixture of spinach, cheese, and herbs and simmered in a tomato and wine sauce, squid makes not only a light and tasty dish but an inexpensive one as well.
Don’t choose the smallest squid, as they would take too long to fill. Serve with Riz aux Herbes, a green tossed salad and a dry white wine.
Wash the squid and drain on paper towels. Cut off the tentacles (reserve the bodies) and chop them with kitchen shears. Put them in a skillet, add the olive oil, onions, savory, nutmeg, and salt and pepper, and cook slowly for 10 minutes. In a large bowl, beat the egg yolks, and add the cheese, spinach, tentacles, and onions. Check the seasoning and set aside.
Put some stuffing on each squid and close with a toothpick or tie with string. (Toothpicks are easier to remove than string, but choose whichever you find more convenient.) The squid will shrink as they cook, so they must not be too full.
You can prepare this much ahead of time. Cover with plastic wrap and set aside in the refrigerator until ready to use.
© 1990 Mireille Johnston estate. All rights reserved.