Shrimp Stuffed Squid

TOMATO SAUCE:--
Rice bran oil
1 small onion, chopped
4 cloves garlic, finely chopped
1.5 kg tomatoes
2 tbsp tomato paste
1 tsp dried oregano
2 tbsp chopped fresh basil
Pinch of red pepper flakes
SIDS SALT & PEPPER, to taste
Splash of white wine
STUFFING:--
180 g shrimps, peeled & deveined, tails off
100 g surimi
2 tsp onion, finely chopped
1 tsp garlic, finely chopped
1 small egg
¼ cup dried breadcrumbs
12 cleaned squid, bodies & tentacles.
Toothpicks
Flour mixed with SIDS CRAZY SALT
¼ cup rice bran oil
Small bunch of finely chopped Italian parsley

TOMATO SAUCE: Heat sauce pan over med-high heat. Add oil, then sauté onion and garlic until they just start to brown. Add tomatoes, tomato paste, oregano, basil, pepper flakes and SIDS SALT & PEPPER. Stirring occasionally, bring to boil, add a splash of wine, then reduce heat and simmer for 10 minutes.
STUFFING: In a food processor, purée shrimp and surimi. Transfer to a mixing bowl, stir in onion, garlic, egg and breadcrumbs. (use a rubber spatula and mix thoroughly) With a small spoon, stuff each squid. Push stuffing towards the tail end to evenly fill the body leaving about 2 cm unstuffed at the end. (stuffing expands during cooking) Save tentacles to fry or add to tomato sauce with stuffed squid. Stick a toothpick in the ends and snip off a bit of length of toothpick so squid will lay flat in pan.
Dust stuffed squid in flour mixed with SIDS CRAZY SALT. Heat pan over med-high heat, add enough oil to cover bottom and brown the squid, about 2-3 minutes a side. Carefully transfer squid (and tentacles if you aren’t frying them) into pan with sauce, cover and simmer over low heat for 20 minutes. Check sauce on occasion and add a small splash of wine if it’s getting too thick and spoon sauce over squid while you’re at it.
Give yourself about 10 minutes towards the end of sauce cooking time if you’d like to fry the tentacles for a garnish. Dip them in milk, dust in flour mixed with SIDS CRAZY SALT and in a small pan, over med-high, heat enough oil to cover them. When sizzling hot, fry until golden brown (about 2-3 minutes) and drain over paper towel.
Arrange squid over sauce on a nice platter, garnish with fried tentacles and sprinkle with parsley. Serve with sharp knives. (for even cuts) If serving as appetizers, pre slice and serve with cocktail forks or toothpicks.