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Stuffed Squid

Stuffed Squid

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Stuffed Squid

Source: Casual Cuisines of the World - Taverna
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Rating: 4   Reviews: 1 See Reviews
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Active Time:  25 Minutes
Total Time:  25 Minutes
  Serves 4
Different variations on stuffed squid are found on taverna tables in Greece and Portugal as well as Spain. The squid are sometimes served atop a bed of wilted assorted greens, such as dandelion, escarole, kale, arugula and chicory.
12 medium or 16 small squid
For Filling:
3 tablespoons olive oil
1 1/2 cups chopped onion
4 cloves garlic, minced
1/2 cup chopped serrano, prosciutto or similar cured ham (optional)
1-1 1/2 cups fresh bread crumbs
1/4 cup fresh lemon juice
6 tablespoons chopped fresh flat-leaf (Italian) parsley
olive oil for brushing
For Dressing:
1/3 cup virgin olive oil
3-4 tablespoons fresh lemon juice
3 tablespoons dried oregano
Stuffed Squid Recipe at
To clean each squid, grip the head and pull it and the attached innards gently but firmly from the body. Using your fingertips, squeeze out the small, round beak from the mouth at the base of the tentacles. Using a sharp knife, cut away the eyes, reserving the tentacles. Using your fingers, clean out the body pouch under running water, being careful not to tear it. Remove and discard the transparent quill-like cartilage from along one side of the pouch. Rub off the filmy brownish skin from the body and rinse the tentacles and body well. Chop the tentacles and set the bodies and tentacles aside. Preheat a broiler or prepare a fire in a charcoal grill.

FOR FILLING: In a sauté pan over medium heat, warm the olive oil. Add the onion and sauté until tender, 8-10 minutes.

Add the garlic, ham (if using), chopped tentacles and enough of the bread crumbs to bind the mixture together. Sauté over medium heat for 2 minutes. Stir in the lemon juice and parsley and season to taste with salt and pepper. Let cool.

Carefully stuff the bread crumb mixture into the squid bodies and skewer the ends closed with toothpicks. Thread the squid crosswise onto long metal skewers. Brush them with olive oil and sprinkle with salt and pepper. Place on a broiler pan or a grill rack and broil or grill, turning once, until the squid are tender and opaque, about 3 minutes per side.

FOR DRESSING: In a small bowl, whisk together the virgin olive oil, lemon juice and oregano.

Slide the squid off the skewers onto a warmed platter, drizzle the dressing evenly over the top and serve hot.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Serves 4
Calories: 527
Fat. Total: 34g
Fiber: 4g
Carbohydrates, Total: 27g
Sodium: 203mg
% Cal. from Fat: 58%
Cholesterol: 396mg
Protein: 30g
Spotlight Recipe Review See all 1 reviews »

Rating: 4
by: Cindy, FL Reviewed: 07/13/2014
Unfortunately I had purchased tubes only thus had no tentacles to include in the stuffing. So the 4 stars rather than 5 was my doing.
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