Preparation:
Clean the squid if they haven't already
(175 degrees C). Clean squid, removing tentacles, spine and outer
Make sure the squid bodies gave been thoroughly gutted
f salt.
Stuff the squid and secure the opening with
ow prepare the squid.
Stuff each small squid with the filling
stuff the body of each squid only about 1/3 full
Spoon cooled rice mixture into squid bodies; close opening with a
ry.
If using whole squid, chop tender parts of the
ooked, start to stuff your squid tubes. Start with onion/mushroom
rom the body of the squid. Reserve and chop the tentacles
Combine the breadcrumbs, feta, olives, chilli and oregano in a bowl and season with salt and pepper.
Spoon the mixture into the squid hoods and close the ends with toothpicks to secure.
Lightly spray with oil.
Preheat a grill pan or frypan preferably non stick and cook the squid heads for about 2 mins each side till cooked but be careful not to overcook or they will be tough.
Divide the lettuce leaves among 4 serving plates.
Cut the squid into thick slices and arrange on the lettuce and serve with lemon wedges and toast.
mix bread crumbs, cheese and garlic moisten with olive oil.
using a teaspoon put filling into squid body but don't overfill, close top with toothpick.
saute in olive oil until body shrink about 2 minutes turn several time during sauteing.
to a crockpot or heavy saucepan add the marinara sauce and stuffed squid cook on low in the crockpot 4 hours in saucepan 3 hours.
Serve over linguine and enjoy.
nd pepper.
Stuff the squid, but not too much, and
he tentacle.
Marinate the squid in soya sauce, lemon juice
Wash and clean squid, remove ink bag and skin.
Cut off tentacles and set aside.
In a large skillet, heat oil and brown scallions, garlic, and parsley.
Add chopped tentacles and brown; add oregano, wine and more oil, if needed to braise.
Add spinach and rice; simmer for 20 minutes.
Stuff squid loosely with the rice mixture; arrange in skillet.
Add lemon juice, broth, 1/2 cup oil and 1 cup water.
Simmer for 30 minutes.
Cool; slice carefully into 1/2-inch rings and arrange on a platter.
Garnish with lemon wedges.
Clean
squid but leave whole.
Remove tentacles and set aside. Skin
body of squid and remove head and insides.
Soak in
salt water
and then rinse.
Drain, wash and rinse again. In mixing bowl add eggs, breadcrumbs, 1 clove of the garlic, 2 tablespoons parsley,
pepper
and Parmesan cheese together to make a thick paste.
If too thin, add a little more cheese.
For the best taste, and tenderest squid, you need the freshest squid possible. Frozen
ut the body of each squid crosswise into 1 inch slices
Rinse and drain squid well. Pat squid dry with paper towels. Sprinkle salt on squid.
Put flour and a few squid in a small paper or plastic bag. Shake the squid rounds in the bag until coated. Remove squid and place more in the sack to coat.
Heat oil in a medium size frying pan over a high heat. Fry the calamari in the oil until golden brown and crispy. Drain the calamari on paper towels. Serve hot.
nto the flesh of the squid at 5mm intervals - only shallow