Stuffed squid

Recipe from: 15 September 2015
recipe, braai, seafood

Ingredients 20
Servings 1
Minutes 00:30

Ingredients

Serving Change
  • 4
    squids-400g
  • 200
    g
    white bread
  • 200
    g
    Primo sale cheese
  • 1
    clove of garlic
  • 4
    Tbs
    parsley
  • 1
    tsp
    lemon zest
  • 4
    Tbs
    extra virgin olive oil
  • sea salt
  • pepper
  • 40
    g
    raisins
  • 40
    g
    pine nuts
  • FENNEL SALAD:
  • 1
    fennel bulb
  • 2
    blood oranges
  • 2-3
    spring onions-50g
  • 50
    g
    green olives
  • 6
    Tbs
    extra virgin olive oil
  • 1
    Tbs
    white wine vinegar
  • salt
  • pepper
 

Method

00:30
 

In the kitchen:
Clean out  the heads of the squids. Remove the beaks, located at the junction of the tentacles.  Rinse well and blot dry. Cut off the tentacles  and chop finely. Put them in a bowl.
Grate the bread, cheese and garlic and add it to the bowl.
Wash the parsley, chop it finely and mix it into the bowl. Add the lemon zest, olive oil, salt and pepper to taste. Stir in the raisins and pine nuts.

Using a teaspoon, fill the heads of the squids with the filling. Close with a toothpick and set aside. Now make the salad. Rinse the fennel, remove the outer leaves, cut in half and then in julienne strips. Peel the oranges and cut into wedges – making sure to remove the membranes.  Clean the spring onions and cut into small rings. Add to the fennel mix with the olives. Season liberally with olive oil, salt and pepper. Add the vinegar and stir. Check the seasoning and set aside.

Equipment:
Weber Original™ sear grate or griddle

At the barbecue:

Prepare the barbecue for direct heat – approx. 160 °C.
Place the sear grate or griddle on the barbecue and let it preheat for 10 minutes.
Brush the squids  with olive oil and grill for 12-14  minutes.  Turn them every 3 minutes.  When the squids have clear grill marks and are brown and crispy – remove them from the barbecue. Serve with the salad.

Recipe reprinted with permission of Weber.

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Read more on: braai  |  recipe  |  seafood
 

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