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Mario Batali’s recipe.
In this flavorful, Italian-inspired dish, squid is simmered until tender, filled with crunchy homemade breadcrumbs, and spiced with garlic, sundried tomatoes and lots of fresh herbs. Just before dinner it’s broiled until golden and crisp then served topped with chopped fresh tomatoes mixed with chives and extra-virgin olive oil. Rice and sautéed zucchini slices make perfect side dishes. For dessert offer fresh apricots and biscotti.
The U.S. Atlantic longfin squid population is considered healthy and abundant, making this item a Seafood Watch “Best Choice.” Other squid species, both U.S. and imported, are considered “Good Alternatives.”


  • (Serves 4 as a main course or 8 as a first course)

  • 1 1/2 pounds large cleaned squid

  • 4 slices country-style white bread, crusts trimmed, cut into 1-inch pieces

  • 7 tablespoons extra-virgin olive oil

  • 1/3 cup finely chopped drained oil-packed sundried tomatoes

  • 2 garlic cloves, thinly sliced

  • 1/2 cup chopped fresh Italian parsley

  • 3 green onions, thinly sliced

  • 1 1/2 tablespoons chopped fresh thyme

  • Coarse kosher salt and freshly ground pepper

  • 3 large plum tomatoes, seeded and cut into 1/4-inch pieces

  • 1/4 cup thinly sliced fresh chives


Separate the ...

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