Stuffed Sicilian Calamari

FILLING:--
1 cup squid tentacles
1 cup finely ground breadcrumbs
⅓ cup extra-virgin olive oil
¼ cup capers
¼ cup fresh parsley, chopped
2 tbsp parmesan cheese, grated
1 hard boiled egg, chopped
THE REST:--
10 large squid tubes, rinsed & dried
⅓ cup white wine
2 tbsp SIDS LEMON THYME & MUSTARD OIL
SIDS SALT & PEPPER to taste
toothpicks (for assembling)

Add the tentacles to a pot of boiling water and cook for 10 minutes. Drop the toothpicks into the water halfway through cooking time. Drain and set aside.
Roughly chop the cooled tentacles into 1 cm pieces. Use a fork to mix all stuffing ingredients evenly.
Gently stuff the filling into the squid tube cavity. Lightly press the filling down to into the bottom of the squid tube - fill about ⅔ of the way. Close the tube with a horizontal toothpick. Repeat this process with all remaining squid tubes. Set aside the remaining filling. Note: Avoid overstuffing here, as the squid will shrink during cooking and risks tearing if it has too much filling. Don't worry though, tearing will only affect the aesthetic, not the flavour.
Lay the prepared squid tubes evenly in a lidded casserole or frying pan. Pour any leftover crumb mixture on top. Drizzle with the oil and SIDS SALT & PEPPER. Cook on HIGH heat for 3-4 minutes, turning over to sear both sides.
Pour in the wine. Cover the pan, lower the heat to MEDIUM, and cook for 10 minutes.
Serve:
Portion the squid onto plates and pour the reserved cooking liquid and crumbs on top. Top with a drizzle of SIDS LEMON THYME & MUSTARD OIL. Enjoy.