Stuffed Squid in a Pan

To prepare the stuffed squid in a pan, chop the parsley 1 and cut the bread into small cubes (it will be used for the filling) 2. Slice the chili pepper lengthwise 3.

In a pan, heat a small amount of oil with the garlic, sliced chili pepper, and parsley stems 4. Add the peeled tomatoes 5, capers (previously desalinated) 6, and let cook for 40 minutes on low heat; adjust the salt during cooking.

Meanwhile, clean the squid: remove the innards 7 and the eyes from the tentacles. Keep the skin and fins, while coarsely chopping the tentacles 8. In a pan, heat some oil and sear the tentacles on a very high flame 9.

Add the bread, stirring frequently 10 to flavor 11. Pour the mixture into the mixer 12.

Season with parsley 13, salt, and lemon zest 14, blend everything to obtain crumbs 15.

Stuff the squid, leaving about 3/4 of an inch from the edge 16, and seal with a toothpick to prevent the filling from escaping during cooking 17. Heat some oil in a pan and sear the squid on high flame 18, trying to turn them on all sides, using tongs.

Deglaze with white wine 19 and let it evaporate 20. Meanwhile, the sauce will be ready, remove the garlic, chili pepper, and parsley stems 21.

Transfer the squid to the sauce 22. Let them flavor just 1-2 minutes 23 and serve the stuffed squid in a pan hot 24.