This is a delicious and celebratory main course that pairs perfectly with a big green salad. The tubes cook up tender and juicy. If you have a large slow cooker, you can double the recipe.
Makes 4 servings.
2 pounds squid tubes, cleaned
1/2 cup golden raisins
1/4 cup brandy
1/2 onion, chopped
2 tablespoons butter
11/2 cups cooked rice
2 cups unseasoned breadcrumbs
11/2 cups dry white wine
1/4 teaspoon cayenne pepper
1/2 teaspoon lemon zest
1/4 cup olive oil
1/4 cup chopped fresh parsley
8.5-oz can diced tomatoes, with juice
Salt and pepper to taste
1. Make sure the squid bodies are thoroughly cleaned, and rinse them with cold water. Set aside.
2. In a small bowl, mix the raisins with the brandy. Let this combo sit while you prepare the rest of the stuffing.
3. In a skillet over medium-high heat, cook the onion in the butter until translucent, about 5 minutes. Add the rice and stir to combine, removing from heat.
4. In another bowl, pour the wine over the breadcrumbs and stir to combine. Add the onion-rice mixture, then the cayenne and lemon zest. Finally, add the soaked raisins and brandy. Stir the stuffing well.
5. Gently fill the squid tubes with the stuffing. Secure the open ends with a toothpick. Gently place stuffed calamari in the slow cooker. Drizzle with the olive oil, sprinkle the parsley over them, and top with the diced tomatoes.
6. Cover and cook on Low for 6 to 8 hours or on High for 2 to 3 hours, reducing heat to Low for another hour or two. The squid should be very tender. A longer, slower cooking is best.