Grilled
Stuffed Squid
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.
Hardly a competent workman can be found who does not devote a
considerable amount of time to studying just how slowly he can work and still
convince his employer that he is going at a good pace.
-
Frederick
W.
Taylor