I like the idea of a puttanesca sauce for stuffed squid. I've been looking for a good stuffing and what I found is they are all so varied. One recipe added pine nuts and raisons to the stuffing and the sauce, I may add those items to the stuffing and see how it goes. Simmering for 30 minutes may soften the nuts. And Alton's tip about turning the squid inside out is really smart. There must be some other way beside securing with toothpicks, maybe tying with green onion?
One tip I remember from Alton Brown when stuffing Squid is to turn the bodies inside out after cleaning them. This way the bodies curl in to help hold onto the stuffing. Good tip.
Oh - I found the recipe:
Not sure if this is what you're after, but I thought the tip was worth mentioning.
This recipe is from the North End Italian Cookbook (Boston), and is very similar to the way my family made stuffed calamari, except we cooked it a 3 quart Pyrex dish in the oven.
Bread Stuffing for Calamari
3 lbs. medium size whole squid, cleaned (tubes only)
3 cups soft fresh bread crumbs
1/2 cup fresh grated Parmesan cheese
1/2 cup chopped fresh parsley
1 tsp. salt
1 tsp. pepper
2 small garlic cloves, pressed
1/2 cup olive oil (enough to coat crumbs without soaking)
Mix first all stuffing ingredients together
Stuff squid bodies loosely with stuffing (about 2/3 full), and secure ends with toothpicks
Gently drop squid into a pot of Italian sauce, which is at a soft boiling stage. Cook gently for about 20 minutes.
Serve with spaghetti or linguine