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1
Cut potatoes into bite-size pieces and place in a pot of simmering water fitted with a steamer or rack. Steam until tender, about 15 minutes.
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2
Remove the sausage meat from the skin & crumble it into a mixing bowl. Add the bread crumbs and 1 tablespoon parsley and beat together with a wooden spoon until well mixed. It will form a pretty tight ball. Add egg & continue mixing until egg is well incorporated. The mixture will loosen up a lot.
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3
Fill squid tubes with sausage mixture. You can do this with your fingers or with a small spoon, but the easiest way is to use a pastry bag. Fill the squid no more than half full; the mixture will expand during cooking. Depending on the size of the squid, there may be some sausage mixture left over. Seal openings with toothpicks.
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4
Heat olive oil over med-high heat. When oil is hot, add the stuffed squid & cook on both sides until the surface begins to color, about 2 minutes total.
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5
Remove squid to a plate and keep warm. Empty all but about 1 Tbks of the oil from skillet, leaving behind any browned bits that have stuck to the bottom of the pan.
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6
Add onion and cook until soft, about 3 minutes. Add garlic & cook until fragrant, about 2 minutes. Add crushed red pepper flakes and wine and stir, scraping the bottom of the pan to free any of those browned bits. Cook until the wine reduces to a syrup, about 5 minutes.
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7
Add tomatoes and juice and cook until they begin to thicken, about 3 minutes. Add capers & season with salt and pepper.
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8
Return squid to the pan, reduce the heat to low, cover with a lid & simmer gently 15 minutes. Add cooked potatoes, replace lid, & simmer until squid can be easily pierced with a knife, about 15 minutes more.
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9
Spoon into warmed bowls & sprinkle with more parsley. Remove toothpicks & serve immediately.
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10
Each of 6 servings: 275 calories; 17 grams protein; 24 grams carbohydrates; 3 grams fiber; 11 grams fat; 3 grams saturated fat; 220 mg. cholesterol; 382 mg. sodium.
