1/2 cup fresh bread crumbs
1/2 cup milk
7 Tbs unsalted butter
2 medium carrots, minced
2 stalks celery, minced
1 large yellow onion, minced
10 whole fresh or frozen squid bodies, cleaned, tentacles finely chopped
1 1/2 cups veal stock
2 tsp finely chopped thyme
1/2 cup finely chopped parsley
Kosher salt and freshly ground black pepper, to taste
Toothpicks, for squid
1 large shallot, minced
1 bay leaf
Combine bread crumbs and milk in a small bowl and set aside.
Melt 3 Tbsp butter in a 30cm skillet over medium-high heat. Add carrots, celery, and onion and cook until golden, about 8–10 minutes. Add tentacles and cook for 2 minutes.
Add 1/2 cup stock and thyme and cook until reduced by half, about 2–3 minutes. Stir in bread crumb mixture, 1/3 cup parsley, salt, and pepper. Let the stuffing cool.
Place about 2 Tbsp of stuffing inside each squid and secure ends with a toothpick. Heat 3 Tbsp of butter in a 4 litre saucepan over medium-high heat. Cook squid, turning as needed, until browned, about 3–4 minutes.
Using tongs, transfer squid to a plate and set aside. Add remaining butter and the shallot to pan and cook until golden, about 2–3 minutes.
Add remaining stock and bay leaf and bring to a boil.
Reduce to medium, return squid and cook, covered, until tender, about 30 minutes.
Transfer squid to a serving platter; spoon sauce over the top and garnish with remaining parsley.
Photo Credits: Helen Rosner