Squid Pie

By Ray Magliozzi

This is an old Magliozzi family recipe, handed down from my grandmother to my mother to me. It always occupied a warm spot in our heartsespecially since it was the only one that wasn't responsible for killing off any family members.


Pizza dough (enough for two 12-inch pizzas)
2 pounds fresh squid, cleaned
3/4 cup black olives, chopped
3/4 cup Italian parsley, chopped
3 large fresh tomatoes, chopped
5 cloves garlic, chopped
1/4 cup olive oil
1/2 teaspoon crushed red pepper
1/2 teaspoon salt
Olive oil (for the top)

Serves 4

In a large saucepan of boiling water, cook the squid for 5 minutes. Drain it and chop into small pieces. In a bowl combine the squid, olives, parsley, tomatoes, garlic, oil, crushed red pepper, and salt. Cover and marinate overnight in the fridge.

The next day, oil a 12-inch shallow baking dish. Set the oven at 400 degrees. Roll out half the dough and line the pan with it. Drain stuffing. This is important: Get rid of all the liquid or the bottom will get soggy. Put stuffing on the dough. Roll out the other piece of dough and cover the stuffing. Crimp the edges as you would a pie. Cut a few ventilation holes in the top so it doesn't explode. Rub some olive oil on your hands and pat on top.

Transfer the pie to the oven. It's done when the top and the bottom crusts are a golden brown, about 30 to 35 minutes (if it turns black, you blew it). Cool for 15 minutes before eating (if you can wait that long!)

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