Italian Stuffed Squid Hoods |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Simple and just so tasty based on a recipe from a Good Taste Magazine Ingredients:
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 |
Directions:
1. Combine the breadcrumbs, feta, olives, chilli and oregano in a bowl and season with salt and pepper.
2. Spoon the mixture into the squid hoods and close the ends with toothpicks to secure.
3. Lightly spray with oil.
4. 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.
5. Divide the lettuce leaves among 4 serving plates.
6. Cut the squid into thick slices and arrange on the lettuce and serve with lemon wedges and toast.
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