Stuffed Squid As an Italian-American, Amy Santoriello's celebrates Christmas Eve with the Feast of the Seven Fishes. Since her grandmother's death, she has taken over cooking the holiday meal. Preparing this meal reminds her that she is connected to many women who have handed the tradition down.
NPR logo Stuffed Squid

Stuffed Squid

A squid.

Submitted by Amy Santoriello of Penn Hills, Pa.

As an Italian-American, we celebrate Christmas Eve with the Feast of the Seven Fishes. Since my grandmother's death, I have taken over the cooking and relish the role of family tradition keeper. I stuff the squid bodies with crab meat and breadcrumb and steam them in wine. It is the only time of year I make this dish and each year I can feel my grandmother's hand on my shoulder reminding me to be gentle and not tear the delicate little tubes of squid. Preparing this meal reminds me that I am connected to many women who have handed this tradition down to me through the generations.

Squid bodies

Lump crab meat

Seasoned bread crumbs

White white (Chardonnay works the best)

Clean the squid well. (You can reserve the heads for another use. We put them in tomato sauce and serve over pasta.) Mix the lump crab and bread crumb by hand. Stuff the mixture into the cavity of the squid. Lay the squid in a glass baking dish and pour a half of bottle of wine into the dish. (Drink the rest of the wine. It's a long day with a big family.) Cover the baking dish very tightly with foil! Bake for 2 hours at 250 degrees. Serve warm