OVEN FRIED CALAMARI/SQUID ROLLED IN GARLIC – HERB BREADCRUMBS & ACCOMPANIED BY CORNBREAD DRESSING WITH TOASTED WALNUTS – PARSLEY – WHITE WINE – CHICKEN BROTH

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.

For 4:

–calamari/squid (thawed from frozen, 1 package)

–garlic – herb breadcrumbs (boxed)

–salt and pepper

–olive oil

–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.