Note: If you buy 1 large squid, microwave in water for 15 minutes in a deep baking dish. If you buy numerous smaller squid and tentacles, microwave in water for 10 minutes. Squid will remain chewy.
–calamari/squid (thawed from frozen, 1 package)
–garlic – herb breadcrumbs (boxed)
–salt and pepper
–cornbread dressing (stuffing; I used Pepperidge Farm herb cornbread)
–toasted walnuts (1 handful, chopped)
–parsley (fresh, 1 handful, chopped)
–white wine (one-fourth cup)
–chicken broth (low sodium, no fat)
1 – Place the squid in a deep, uncovered, baking dish with 2 inches of water. If large, microwave for 15 minutes on high. If numerous small squid, microwave for 10 minutes on high. Remove the squid from the water with a slotted spoon, and slice into rings. Then place in a plastic bag. Season with salt, pepper, and olive oil. Pour in a generous amount of garlic – herb breadcrumbs. Shake well. Set aside.
2 – Chop a handful of toasted walnuts, a handful of fresh parsley, and add to a covered baking dish. Add one-fourth cup of white wine to the baking dish. Stir. Add 2 cups of cornbread stuffing, and a generous amount of chicken broth to moisten. Season with a few drops of olive oil. Stir. Microwave on high for 2 minutes. When finished, keep covered to preserve warmth.
3 – Place the squid in one layer in a covered baking dish. Microwave for 1 and one-half minutes more.
4 – Serve the calamari/squid hot, atop the dressing.
–squid/calamari adapted from Ed Giobbi’s Eat Right, Eat Well—the Italian Way.