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- Active Time 25m
- Total Time 25m
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
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: Warm the olive oil in a sauté pan over medium heat. Add the onion and sauté until tender, about 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. 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: Whisk together the virgin olive oil, lemon juice and oregano in a small bowl.
Slide the squid off of the skewers onto a warm platter, drizzle the dressing evenly over the top and serve hot.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
527 calories; 34g total fat; 396mg cholesterol; 203mg sodium; 27g carbohydrates; 4g fiber; 30g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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