Today was a beautiful day in New York City, although a bit cooler than it appeared.  I wanted to find a reason to turn the oven on to take the chill out and also enjoy some delicious shrimp. So I decided to make shrimp stuffed squid. It looks so elegant, like you spent hours in the kitchen, when in fact, it was so quick and easy to prepare. But that can be your secret.

Shrimp Stuffed Squid

Ingredients: Serves 2

• 1 tablespoon olive oil
• 2 tablespoons finely chopped onion
• 1 clove garlic, minced
• Kosher salt for seasoning
• Cracked pepper for seasoning
• ¼ cup finely chopped tomatoes
• ½ teaspoon grated fresh ginger
• 2 teaspoons finely chopped fresh parsley
• 1 teaspoon grated lemon zest
• ¼ cup plain bread crumbs
• 4 extra large raw shrimp, cleaned and finely chopped
• 1 cup finely crushed tomatoes
• 1 tablespoon olive oil
• 4   4-6 inch long squid tubes

Preparation: Preheat oven to 375 degrees

Clean the squid under cold running water and turn inside out. The outside skin tends to curl, so this will prevent it from happening. Set aside on some paper towels. Clean and devein the shrimp and finely chop.

Heat the olive oil over a medium low heat and add the onion. Sauté for about 2 minutes and add the garlic. Season with the salt and pepper and continue cooking for an additional minute. Remove from heat and place in a small bowl. Set  aside  to  cool. Once it is cooled add in the ¼ cup finely chopped tomatoes, grated fresh ginger, lemon zest, bread crumbs and raw shrimp. Season with salt and pepper. Mix well to incorporate all of the ingredients.