Calamari Stuffed with Sausage and Raisins

The stuffing for this dish, served in many southern regions of Italy, makes the delicate squid far heartier, and it appeals to many diners who say they don’t like fish. Because of its earthy nature, try serving it with Farro Pilaf.

Makes 4 to 6 servings | Prep time: 25 minutes | Minimum cook time: 2 hours in a medium slow cooker

11/2 pounds large squid (about 10 to 12)

3 tablespoons olive oil, divided

1/4 pound bulk sweet Italian sausage

2 shallots, minced

2 garlic cloves, minced

1/2 cup cooked white rice

2 tablespoons finely chopped raisins

Salt and freshly ground black pepper to taste

1 cup Herbed Tomato Sauce or purchased marinara sauce

1/3 cup dry white wine

Toothpicks

1. Rinse squid inside and out, and clean if necessary. Chop the tentacles very finely, and set aside.

2. Heat 1 tablespoon oil in a medium skillet over medium-high heat. Crumble sausage into the skillet, and cook, breaking up lumps with a fork, for 2 minutes. Add shallots and garlic, and cook, stirring frequently, for 3 minutes, or until shallots begin to soften. Scrape mixture into a mixing bowl, and add rice, raisins, and squid tentacles. Season to taste with salt and pepper, and stir well.

3. Stuff a portion of stuffing into each squid, and close each tightly with toothpicks.

4. Heat remaining oil in the skillet over medium-high heat. Add squid, and brown on both sides, turning them gently with tongs. This may have to be done in batches. Transfer squid to the slow cooker, and add tomato sauce and wine.

5. Cook on High for 1 hour, then reduce the heat to Low, and cook for 1 to 11/2 hours, or until squid are tender when pierced with the tip of a parking knife. Remove squid from the slow cooker with a slotted spoon, and discard toothpicks. Season sauce to taste with salt and pepper, and serve hot.

Note: The dish can be prepared up to 1 day in advance and refrigerated, tightly covered. Reheat it, covered, over low heat until hot, stirring occasionally.

Variation:

images Substitute thin fillets of sole or flounder for the squid. Fold them in half to enclose the stuffing, and pin them closed with toothpicks.