Grilled stuffed squids

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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Succulent tender squid stuffed with chopped tomatoes, onions, garlic, pimientoes and squid heads, then grilled to perfection.

grilled stuffed squids

To make sure that the squid remains tender and juicy, do not overcook them.

If you are cooking for just a few people and you feel that grilling the squid over live coals is too much bother, you can cook your stuffed squid in a skillet. To do this: Heat a heavy skillet. The best would be a cast iron skillet. Melt 1 tbsp. of butter or margarine and pan-fry the stuffed squid over medium-high heat. Roll the squid in the butter or margarine as they cook. Since butter and margarine burn faster than cooking oil, the squid may look very brown outside while still not fully cooked inside. To test the squid for doneness, make a small slit on the thickest part of the biggest squid. If the fat is still transparent, continue cooking for a minute or so longer.

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May 21, 2003  Print This Post   
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