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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Ingredients :

1/2 k. of fresh squid, each about 5-6 inches in length
2 tomatoes
1 onion
1 tbsp. of minced garlic
1 skinless sweet pimiento (canned)
salt and pepper

How to :

Clean the squids. Holding the tentacles, pull out the head. Cut off the intestines and the eyes. Remove the backbone. Pull off the skin. Wash the cavity under running water. Sprinkle inside and with salt and pepper.

Finely chop trimmed squid heads, pimiento, onion and tomatoes. Mix with garlic. Season with salt and pepper.

Stuff each squid with the chopped vegetables mixture. Push the mixture inside the cavity with your finger. Secure the opening with a toothpick.

Grill squids about 6 inches above live coals (f you place them lower, the outside might be burned before the inside in fully cooked), about 4 to 5 minutes on each side. The best way to do it is to roll the squids while cooking to make sure that they are evenly cooked. Remove toothpicks before serving.

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May 21, 2003  Print This Post   
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