How To Make Amazing Tomato-Braised Stuffed Squid And Grits With Jesse Griffiths | Made in Cookware

This week, Chef Jesse Griffiths of Dai Due is waxing poetic about the low-cost, high-flavor culinary magic of squid. Stuffed with Italian sausage, braised in a simple tomato sauce, and served over pillowy grits, his recipe is proof that squid doesn’t need to be deep-fried to be enjoyed. After cleaning (much easier than you’d think!), the recipe becomes much more familiar, very similar to cannelloni. After an hour in the oven, the final product is a far cry from Cthulhu: completely tender, rich, and flavorful.
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[@Matt-zp7nv]

Breaking down a squid never looked so easy. Thank you chef for the tips!

[@user-lp1ze6qu9q]

excited to try this dish! the grits are the perfect compliment to the squid!

[@lizs7672]

This is awesome! I love Dai Due

[@janaimartinez3476]

Cooking squid has always been intimidating to me - but Chef's steps made it seem much more manageable! Excited to try it out!

[@rhodaboone2730]

I love squid too!

[@user-qm6qd6vs4s]

Looks amazing!!! Can't wait to try it out. Thanks for sharing!

[@lindsayjackson8710]

This is so impressive.

[@GianlucaKeeler]

Squids have plastic, beaks, and tubes-wild stuff.

[@emilyborst1191]

move over calamari, there's a new star in town!

[@adamnesto7587]

I will now exclusively be making grits in copper…