Prep 10 mins
Cook 5 mins
Simple and just so tasty based on a recipe from a Good Taste Magazine
- 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
- Combine the breadcrumbs, feta, olives, chilli and oregano in a bowl and season with salt and pepper.
- Spoon the mixture into the squid hoods and close the ends with toothpicks to secure.
- Lightly spray with oil.
- 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.
- Divide the lettuce leaves among 4 serving plates.
- Cut the squid into thick slices and arrange on the lettuce and serve with lemon wedges and toast.
This is one of my favourites now. The only change I have made is adding a little bit of white wine to the stuffing. Thanks for the great recipe!
Perhaps with the feta and kalamata olives, it should be called GREEK Stuffed Squid Hoods ? Whatever you call it,this is a very unusual but delicious dish. I had stuffing enough for 8 squid (which will of course depend on the size of your squid) and I packed it so tightly that about a third of it expanded and pushed out during cooking-- so you actually could stuff quite a few more. The stuffing itself would be good for stuffed mushrooms as well, I think. Or you could simmer the squid in a tomato sauce and serve them whole . . . thinking of lots of possibilities, all of them tasty. Thanks for posting !