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 !