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1
Preheat an oven to 375 degrees F.
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2
Heat the olive oil in a medium saute pan over medium heat until shimmering.
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3
Add the onions and salt and sweat until the onions turn translucent, about 1 to 2 minutes.
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4
Do not brown.
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5
Add the garlic and continue to cook for another minute.
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6
Transfer the mixture to a medium mixing bowl and set aside to cool.
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7
Clean the squid thoroughly and remove the heads from the tentacles and discard the heads.
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8
Turn the tubes inside out (since the outside skin tends to curl outward, it'll hold the stuffing better inside out), put into a bowl and set in the refrigerator until ready to use.
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9
Place the tentacles and the shrimp into the bowl of a food processor and pulse 6 to 8 times or until there are no large pieces visible.
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10
Do not process until smooth.
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11
Transfer to the mixing bowl along with the onions and garlic.
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12
Add the bread crumbs, tomato, lemon zest, ginger, parsley and pepper.
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13
Stir to combine well.
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14
Place the mixture into a resealable freezer bag and snip 1 corner.
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15
You may use a pastry bag with a tip just small enough to fit into the end of the tubes.
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16
Pipe the stuffing into the tubes, dividing the mixture evenly between them.
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17
Do not over-stuff.
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18
Place the tubes into an 8 by 11-inch glass baking dish and cover with the tomato sauce.
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19
Cover tightly with aluminum foil and bake for 30 minutes.
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20
Serve immediately.
