Italian Stuffed Squid Hoods Recipe #90369
Simple and just so tasty based on a recipe from a Good Taste Magazine
by Latchy
15 min | 10 min prep
SERVES 4
- 120 g fresh sourdough breadcrumbs (2cups)
- 120 g goat feta cheese, crumbled
- 80 g chopped kalamata olives (1/2 cup)
- 1 tablespoon fresh oregano
- 1 fresh birds eye chile, finely chopped
- salt & freshly ground black pepper
- 6 small cleaned squid, hoods
- olive oil flavored cooking spray
- baby romaine lettuce, leaves washed
- lemon wedge, to serve
- toasted bread, to serve
- 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.
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5 stars