STUFFED SQUID
Prep Time 30'
Cook Time 20'
Serves 2-3
INGREDIENTS
2 whole squids
1 cup of yesterday’s bread
1 portobello mushroom
1 bunch of italian parsley
Melted butter as needed
Salt and pepper to taste
PREPARATION
1. First, we need to prepare our squid by separating the head. You can do so by gasping the tail on one hand, and the head on the other, and pull apart.
2. Then, remove the tail tube, the innards and after that, be sure to take out the teeth in the suction cups and the beak in the middle of the tentacles.
3. Once it is all done, we need to remove the skin membrane. You can use a paper towel to help you with that.
4. After preparing our squid, we will need to make the filling. Put in a blender: 1 cup bread, 1 portobello mushroom, 1 whole bunch of italian parsley, salt and pepper to taste, the tentacles you removed previously, and fin. If the filling feels to dry, you can make it a lot smoother by adding milk.
5. When you got all the filling in the right consistency, then we just need to fill our squids and seal it with some toothpicks.
6. Once the grill is ready, slightly score the squid and put it in medium heat for 15 minutes each side. Flip, and cook on higher heat for 5 more minutes approximately.
7. Once plated, we can pour some melted butter on top and correct the flavors with salt and pepper, lemon juice, and decorate with endives for ideal pairing.
