Ingredients
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120
-
120
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80
-
1
-
1
-
-
6
-
-
-
-
-
-
-
-
Directions
Italian Stuffed Squid Hoods, Simple and just so tasty based on a recipe from a Good Taste Magazine, This is one of my favourites now The only change I have made is adding a little bit of white wine to the stuffing Thanks for the great recipe!, Perhaps with the feta and kalamata olives, it should be called GREEK Stuffed Squid Hoods ? Whatever you call it, this is a very unusual but delicious dish I had stuffing enough for 8 squid (which will of course depend on the size of your squid) and I packed it so tightly that about a third of it expanded and pushed out during cooking– so you actually could stuff quite a few more The stuffing itself would be good for stuffed mushrooms as well, I think Or you could simmer the squid in a tomato sauce and serve them whole thinking of lots of possibilities, all of them tasty Thanks for posting !
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Steps
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1
Done
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Combine the Breadcrumbs, Feta, Olives, Chilli and Oregano in a Bowl and Season With Salt and Pepper. |
|
2
Done
|
Spoon the Mixture Into the Squid Hoods and Close the Ends With Toothpicks to Secure. |
|
3
Done
|
Lightly Spray With Oil. |
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4
Done
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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. |
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5
Done
|
Divide the Lettuce Leaves Among 4 Serving Plates. |
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6
Done
|
Cut the Squid Into Thick Slices and Arrange on the Lettuce and Serve With Lemon Wedges and Toast. |
