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
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.
f salt.
Stuff the squid and secure the opening with
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.
Wash and drain squid.
Chop tentacles.
In medium bowl, mix Ricotta cheese, eggs, bread crumbs, Parmesan cheese, parsley, oregano, garlic powder and pepper.
Stir in tentacles.
Fill each squid with stuffing.
Pinch ends closed and seal with toothpick. Preheat oven to 350\u00b0.
Place squid in shallow baking dish.
Pour sauce over squid.
Bake 45 minutes or until squid are tender.
nd the jelly bone from squid. Rinse well and cut of
Heat oil in a large skillet on medium heat. Saute tomatoes, garlic and shallot for 1 min. Add breadcrumbs and cook, stirring, for 2-3 mins, until crisp and golden. Cool.
Stir herbs, lemon peel and juice, and squid tentacles into breadcrumb mixture. Season to taste. Spoon mixture evenly into squid cavities. Secure opening with a toothpick.
Preheat grill to medium. Brush squid with oil and grill for 10-12 mins, turning on all sides, until flesh is opaque and charred. Serve with green beans, cherry tomatoes and lemon wedges.
nd dill.
Meanwhile, blanch squid bodies in boiling salted water