8 squid, cleaned and trimmed
2 tbsp (1 oz) 25 g butter
1 small onion, finely chopped
1 garlic clove, crushed
grated rind and juice of 1/2 lemon
1/2 cup (50 g) mushrooms, diced
3/4 cup (50 g) fresh white breadcrumbs
30 ml/2 tbsp chopped parsley
1 tsp (5 ml) dried marjoram
salt and pepper
a little oil for brushing
fresh Tomato Sauce
lemon wedges to garnish
2 tbsp (1 oz) 25 g butter
1 small onion, finely chopped
1 garlic clove, crushed
grated rind and juice of 1/2 lemon
1/2 cup (50 g) mushrooms, diced
3/4 cup (50 g) fresh white breadcrumbs
30 ml/2 tbsp chopped parsley
1 tsp (5 ml) dried marjoram
salt and pepper
a little oil for brushing
fresh Tomato Sauce
lemon wedges to garnish
method
1. Rinse the squid well, drain and dry on absorbent kitchen paper. Set aside.
2. Melt the butter in a frying pan, add the onion and garlic and cook, stirring occasionally, until the onion is soft but not browned. And the grated lemon rind and mushrooms to the pan and continue to cook until the mushrooms have reduced and most of the liquid has evaporated - this takes some time but is important to avoid making the stuffing too moist.
3. Remove the pan from the heat and stir in the breadcrumbs and herbs, with salt and pepper to taste. Add lemon juice to taste but avoid making the stuffing too moist.
4. Use a teaspoon to fill the squid pouches with stuffing - they should not be too full as the breadcrumb mixture expands on heating. Thread a small meat skewer through the open end of each squid to keep the stuffing enclosed, then pass the skewer through the pointed end of the body.
5. Brush the squid with oil and grill under moderate heat, turning occasionally, until they are golden brown all over. This will take about 15 minutes. Do not let the squid cook too quickly or the stuffing will not be cooked.
6. Heat the tomato sauce if necessary, then pour it into a serving dish. Arrange the squid in it and add lemon wedges for garnish. Any remaining lemon juice may be drizzled over the squid. Offer a mill of black pepper with the squid.
2. Melt the butter in a frying pan, add the onion and garlic and cook, stirring occasionally, until the onion is soft but not browned. And the grated lemon rind and mushrooms to the pan and continue to cook until the mushrooms have reduced and most of the liquid has evaporated - this takes some time but is important to avoid making the stuffing too moist.
3. Remove the pan from the heat and stir in the breadcrumbs and herbs, with salt and pepper to taste. Add lemon juice to taste but avoid making the stuffing too moist.
4. Use a teaspoon to fill the squid pouches with stuffing - they should not be too full as the breadcrumb mixture expands on heating. Thread a small meat skewer through the open end of each squid to keep the stuffing enclosed, then pass the skewer through the pointed end of the body.
5. Brush the squid with oil and grill under moderate heat, turning occasionally, until they are golden brown all over. This will take about 15 minutes. Do not let the squid cook too quickly or the stuffing will not be cooked.
6. Heat the tomato sauce if necessary, then pour it into a serving dish. Arrange the squid in it and add lemon wedges for garnish. Any remaining lemon juice may be drizzled over the squid. Offer a mill of black pepper with the squid.
serving amount
serves 4
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