Squid Stuffed With Shrimp

I love squid whether is fried, sauteed, baked,...you get the idea and I love trying new dishes.  So I put those two together and found a great dish to make.  I got The Silver Spoon Italian cook book for Christmas from my wonderful girlfriend and have been using it quite often.  Maybe she was getting bored with my meals and thought I needed some inspiration...haha (totally kidding)  With 1200 pages and over 2000 recipes I won't run out of meals to cook anytime soon.  So this is where I adapted the recipe from and add some changes to it.  

Squid Stuffed With Shrimp
3 large squid cleaned
300g/11oz cooked shrimp peeled and chopped
1 medium sized potato chopped (peeled if you like, I kept the skin on mine)
3 tbsp extra virgin olive oil
2 egg yolks lightly beaten
2 garlic cloves
2 tbsp bread crumbs
1/4 cup of double cream
1 cup of passata
2 tbsp fresh parsley chopped (separated)
1 tsp dried basil
S+P

Boil the potato until fork tender, drain and mash with fork or potato masher.  Cook the squid tentacles in salted boiling water for 3 minutes, drain and chop.  Mix together the mashed potato, tentacles, shrimp egg yolks, 1 tbsp parsley, and bread crumbs in a bowl and season with a little S+P.
Spoon the mixture into the body sacs of the squid, making sure not to overfill them, and close with toothpicks (I didn't have any and it started to squirt out but no big deal).

Heat EVOO in a large frying pan, add garlic and cook for a couple minutes until browned, then remove.  Add the squid to the pan and cook over low heat for about 25-30 minutes.  Stir the cream into the passata, add the remaining parsley and basil and pour over the squid heating through.  Taste and add seasoning if needed.

I served mine over whole wheat pene.  Buon Appetito!