Prepare the squid as described, chopping up the tentacles and wings and leaving the bodies whole, ready to be stuffed. Heat
Butter or oil a shallow ovenproof dish, and lay the stuffed squid in it in a single layer. Pour the wine over, and trickle the rest of the olive oil on top. Cover with foil or buttered paper, and bake in the middle of a preheated oven at 180°C / 350°F / Mark 4 for 20 minutes. Serve straight from the baking dish, sprinkled with the remaining herbs, and with a green salad to accompany it.
© 1995 Frances Bissell. All rights reserved.