Steps

1. Carefully separate the spear squid's mantle from the tentacles by loosening the connecting membrane, then pull out the mantle.
   🕒 00:50
2. Remove the squid's cartilage and the ink sac, discarding the latter.
   🕒 01:27
3. Prepare the squid tentacles by removing the eyes and beak. Push out the eyes in water for cleaning. Trim the cartilage.
   🕒 01:52
4. Cut off the top edge of the squid mantle and rinse the inside with water if necessary.
   🕒 02:46
5. Trim the tips of the tentacles.
   🕒 03:28
6. Finely chop the mushrooms.
   🕒 03:42
7. In a bowl, combine the prepared squid tentacles, finely chopped mushrooms, 3 tbsp breadcrumbs, a little parsley, 1-2 tsp dried oregano, a little garlic, a little lemon zest, and 1 tsp olive oil. Mix well.
   🕒 04:23
8. Fill the squid mantles with the mixture. Do not overstuff, as the squid will shrink. Fill to about 2/3 capacity.
   🕒 05:30
9. Secure the open end of the stuffed squid mantles firmly with toothpicks.
   🕒 06:40
10. Heat a skillet or pot with a little olive oil, and add a little garlic.
    🕒 06:56
11. Once the garlic is fragrant, add the 1/4 pc onion and sauté lightly.
    🕒 07:11
12. Add the 400cc tomato puree and simmer to reduce.
    🕒 07:25
13. Season the tomato sauce with salt to taste.
    🕒 07:37
14. Place the stuffed spear squid into the sauce in the skillet. Cover and simmer for approximately 20-25 minutes.
    🕒 07:59
15. Remove the simmered squid from the sauce and cut into bite-sized pieces.
    🕒 08:55
16. Arrange on a plate and spoon the tomato sauce over the squid.
    🕒 09:30