1 1/2 lb of cleaned squid, 8-inch tubes with tentacles
1/2 lb of shrimp, deveined and shells removed
1 15oz can of fire-roasted tomatoes - make sure the brand you select has no added sugar
1/3 cup of vermouth, dry, white
1/4 cup of romano cheese plus more for garnish
1/4 cup of fresh Italian parsley, chopped and stems removed
1/4 cup of fresh Basil, chopped and stems removed
2 lemons, one sliced into quarters and the other zested and juiced
1 shallot, minced
4 cloves of garlic minced, divided
2 tablespoons of olive oil
2 tablespoons of unsalted butter
2 tablespoons of coconut flour
Pastry bag or zip lock bag
Preheat oven to 350 degrees
Fill a medium saucepan with water, add sliced lemon and shells from the shrimp, bring to boil, remove from heat and add shrimp, set a timer for 2 minutes. After 2 minutes, drain, rinse and discard the shells and the lemon slices. Set aside to cool.
In a large skillet, place on med-high heat, add 1 tablespoon of butter and olive oil, whisk, add tentacles, saute for about 1 to 2 minutes until tender, remove and set aside to cool.
In the same skillet add the remaining butter and olive oil, placed on medium heat, add shallots, and saute for about 2 minutes until shallots are soft, add lemon juice, and saute for an additional 1 minute, next add tomatoes, half the garlic, vermouth
and half the parsley, reduce heat to a simmer and simmer for about 20 minutes, uncovered.
While sauce is simmering, mince up the cooked shrimp and the tentacles, and place in a bowl, followed by the remaining garlic, cheese, lemon zest, flour, and remaining parsley, mix well. Now whisk the eggs and add to mixture, and mix well. Place mixture into a pastry bag.
Now, pat the squid tubes dry, and pipe in the shrimp mixture into each of the tubes and close with the toothpicks, repeat until done.
Remove sauce from heat and pour into a baking dish and place the filled squids into the sauce, covered, and bake for 20 to 25 minutes until the filled squid tubes feel firm. Turn the tubes over halfway through for even cooking, do not recover after turning over the squid.
Remove from oven and start plating, I usually remove stuffed squid first and place on a stage plate, then spoon the sauce into a bottom of 4 bowls, then place stuffed squid on top, garnish with cheese and basil.