CookEat Recipe
Grilled Stuffed Squid
Squid filled with finely chopped tentacles, parsley, a little garlic and generous breadcrumbs, seasoned with olive oil and grilled.
Method
Steps
Step 1
Gather the ingredients: 4 medium squid of the Loligo type, about 800 g whole weight, professionally cleaned with bodies and tentacles kept; 80 g fine breadcrumbs; 2 tablespoons finely chopped parsley; Quarter of a garlic clove, finely chopped; 4 tablespoons olive oil: 3 for the filling and 1 for the outside; Salt and black pepper.
Step 2
Have the squid cleaned by a fishmonger, keeping the intact body sacs and edible tentacles while removing the transparent quill, viscera, eyes and hard beak. Pat the bodies dry. Finely chop the tentacles with the parsley and very small amount of garlic.
Step 3
Mix this chopped filling with the breadcrumbs, 3 tablespoons olive oil, salt and pepper. Divide loosely among the body sacs, leaving some room for expansion rather than packing tightly. Close each opening with one food-safe wooden toothpick.
Step 4
Brush the outside with the remaining tablespoon oil and season with salt and pepper. Grill over moderate direct heat for about 6–8 minutes per side, turning carefully and adjusting for thickness, until the squid is opaque and the centre of the filling reaches 74°C. Move to gentler heat if the surface browns too quickly. Remove every toothpick before serving.
Step 5
For fried small squid, instead use about 600 g small cleaned squid, 80 g plain flour, about 400 ml olive oil for frying, salt and pepper. Remove quills, viscera, eyes and beaks, rinse briefly if needed and dry thoroughly. Flour the small bodies and tentacles, shaking off excess, then fry in small batches at 175–180°C for about 2–3 minutes, adjusting for size, until cooked through to 74°C without prolonged frying. Drain and season hot with salt and pepper. This fried version has no bread filling, garlic or parsley.
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