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Stuffed Squid Recipe
Ingredients
- 2 lb. Squid
- 2 oz Almonds (toasted / chopped)
- 3 tbl. Olive oil
- 1 tbl. Ground almonds
- 1/2 tbl. Parsley (chopped)
- 1/2 tbl. Oregano (chopped)
- 4 Anchovy fillets (in oil / drained)
- 1 Garlic clove (crushed)
- 1 Egg (beaten)
- Black olives (stoned / sliced)
- Seasoning
- Paprika
- Lemon juice
Method
- Preheat oven to 35O°F.
- To prepare squid, cut off fins. Pull bag and tentacles apart.
- Remove backbone and any soft innards from bag. Cut head away from tentacles and discard.
- Rinse bag and tentacles thoroughly under cold running water.
- Chop tentacles finely and place in a small bowl.
- Using a fork, mix in anchovies, then chopped almonds or olives, garlic, herbs, egg and ground almonds.
- Season with salt and paprika.
- Fill squid with anchovy mixture, secure openings with wooden cocktail sticks, then place in a single layer in a shallow baking dish.
- Sprinkle with salt and paprika, then pour the oil and lemon juice over the top.
- Bake for about 30 minutes until tender.
- Serve garnished with lemon slices, black olives and herbs.
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