This recipe serves 6-8

2-1/2 lbs. SeaSeald Calamari
1/4 lb./1 stick sweet butter
1 cup Italian seasoned breadcrumbs
1/2 cup each: diced sweet red
bell pepper, green bell pepper, onion
1/2 cup dry white wine
1/2 cup bottled clam juice
2-16 oz. cans stewed tomatoes
2 tbs. chopped garlic
1/2 cup grated Parmesan cheese
salt & pepper to taste

Preheat oven to 350° F. Melt butter in medium saucepan, add onions, peppers and garlic and sauté until onions turn translucent. Add clam juice. Dice tentacles, add to pan and cook 4-5 minutes. Remove from heat to large mixing bowl. Add breadcrumbs, cheese to make stuffing which should hold together when handful squeezed. If necessary, add additional melted butter. Spoon stuffing into tubes. Place in ungreased ovenproof or Pyrex baking dish. Add wine, tomatoes. Cover and bake for 25 minutes.