Stuffed squid are delicious, and can be filled with an unlimited combination of ingredients. As a general rule, to end up with a tender result, squid should be cooked quickly as in this recipe, or slowly over low heat in a sauce of some type. You can experiment with the stuffing adding other favorite ingredients as desired.
8 Medium Sized Squid
3 Plum Tomatoes, Cored, Seeded And Diced
1/4 Cup Fresh, Chopped Parsley
1/2 Cup Fresh Bread Crumbs
1/2 Onion, Finely Chopped
2 Cloves Garlic, Minced
8 Tasty Black Olives, Pitted And Chopped
3 Tablespoons Capers
Salt & Cracked Black Pepper
2 Tablespoons White Wine
Zest From 1/2 Lemon, Finely Chopped
3 Tablespoons Olive Oil ( Plus More To Brush The Squid Before Grilling)
Lemons For Serving
Clean the squid, removing the wings and head. Finely chop the tentacles. Heat the 3 tablespoons of oil in a frying pan, and then add the onion. Cook until softened. Add the tentacles and cook just until they begin to color. Add the garlic, cook for a minute, and then add the tomatoes. Cook only another minute or two until they soften. Place this onion, tomato mixture into a bowl, and add the parsley, bread crumbs, chopped olives and capers. Season with salt and pepper. Add a little white wine if needed to moisten.
Heat up the grill. With a small spoon, stuff some of the filling mixture into each squid, leaving at least 1/2 inch space at the end as the squid will shrink. Secure the ends closed with toothpicks, and rub the exterior of the squid tubes with olive oil.
Grill the squid over medium heat for 3 to 4 minutes, turn, and cook another 3 minutes. Once they are opaque, remove them from the grill, and arrange on a platter with lemon wedges. Serve while hot.
