Herb-Stuffed Squid

Preparation info
  • Serves


    • Difficulty


Appears in
The Clay-Pot Cookbook

By Georgia Sales

Published 1974

  • About


  • 1 dozen squid
  • 2 tablespoons olive oil
  • 2 tablespoons


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. In a frying pan, heat the olive oil and butter and saute the chopped onion until golden. Add the salt, pepper, parsley, basil, garlic, and bread crumbs, then add enough water (about ¼ cup) to s