Perfect as an appetizer or as part of a main; squid is stuffed with a tasty raisin and pine nut combination then cooked in a rich tomato and white wine sauce.
This was spectacular! I used already cleaned squid. I didn't have stewed tomatoes so I used diced canned tomatoes and I didn't have anchovy paste but I did have a can of anchovies so I took 4 of them and just smushed them up. The little bit of sweet and spicy was wonderful. Don't be overwhelmed by the ingredient list, it was very easy to make. - 05 Mar 2005 (Review from Allrecipes USA and Canada)
Followed this recipe except my clean & frozen squid bodies didn't have tentacles to chop. I chopped some end pieces and mixed them into the stuffing, but it added nothing. Maybe tentacles would have added some chew, but really unnecessary. I was blown away how good this simple sauce was and can't wait to apply it to pasta dishes. My wife said we should make this for company. Could be a tough sell over the phone. "I bought too much squid. How about coming over..." Don't cut the cooking time short or the squid will be tough. - 20 Sep 2008 (Review from Allrecipes USA and Canada)
Very good. You have to use thicker squid. One was thick and held well. The other was thin and broke during cooking. Fun recipe. - 28 Jun 2006 (Review from Allrecipes USA and Canada)