Don't....be skerd. It's just a squid! :) They aren't hard to break down into an edible form, but it's a bit tedious.
AAAGH they're swarming!! lol
1. Pull out head
2. Feel for the sharp point near the large opening, grab ahold, and pull it out. It will be a large, oval-shaped clear poky thing. It's the spine, and trust me you don't want to eat it!
3. Near the tip of the body you will see 2 fins. Pull at one while holding the body, and the skin will pull away to reveal a white flesh. Continue pulling it off until all you have is a hollow white cone.
4. Starting at the pointed end, squeeze out "the guts"
6. Find a sous chef and make her do it. ;)
Blanch arugula, then toss in ice water.
Chop basil, I used Greek basil but any would be fine.
Toast breadcrumbs, then cool. Toss with blanched, drained, & chopped arugula, garlic, SnP, chopped tomatoes, and olive oil.
Stuff the calamari. This....is tedious. And hard. I won't lie. But you'll get there.
A tomato sauce in the making: tomatoes, garlic, oregano, SnP. Blend.
Simmer, then cool outside on your patio if it's cold and rainy, because it's faster that way. :)
Pour the cooled sauce over your calamari, add white wine, and bake at 325 for 30 minutes. Serve with a salad and more white wine. Of course. :)