Stuffed Squid

Directions

1. 1
   Finely chop tentacles.
2. 2
   Heat 1/4 cup oil in a wide 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then saute tentacles, stirring, until just cooked through, about 1 minute.
3. 3
   Transfer with a slotted spoon to a bowl and cool.
4. 4
   Stir tomatoes into oil in pot along with basil, sea salt, and 1/4 teaspoon pepper and simmer, uncovered, stirring occasionally, 10 minutes.
5. 5
   While sauce simmers, stir together Pecorino, bread crumbs, parsley, garlic, eggs, sauteed tentacles, and remaining 1/4 teaspoon pepper.
6. 6
   Gently stuff each squid body with a slightly rounded tablespoon of bread-crumb mixture and pat squid to distribute filling evenly.
7. 7
   Weave a wooden pick horizontally across wide opening of each squid to seal.
8. 8
   (During cooking, stuffing will expand and squid will shrink, forming a rounded, well-stuffed squid.)
9. 9
   Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute squid, turning over once, until browned and any liquid given off is evaporated, about 6 minutes total.
10. 10
    Add squid to tomato sauce and simmer, covered, turning occasionally, until squid is tender, 25 to 30 minutes.
11. 11
    Discard picks and serve squid with sauce.