With frozen squid rings and tubes, this recipe is not a lot of effort. If you make it with fresh squid, use the chopped tentacles for the stuffing.
1 person made this
1kg squid, cleaned and ready to cook
1/2 lemon, juiced
1 bunch parsley, minced
1 anchovy fillet, minced
1 tablespoon grated Pecorino cheese
1 garlic clove
salt and pepper
100ml extra virgin olive oil
Method Prep:20min › Cook:20min › Ready in:40min
Bring salted water to the boil in a large pot. Add squid and lemon juice and boil for 15 minutes.
Preheat the oven to 180 C / Gas 4
Drain squid and let cool, Coarsely chop the rings (or the tentacles, if using fresh squid). In a bowl mix chopped rings with with parsley and anchovy. Mix with the breadcrumbs, cheese, garlic, eggs, salt and pepper.
Stuff the squid tubes with this mixture and close the openings with toothpicks.
Place the squid in a greased baking dish. Bake for 20 to 25 minutes, adding a little how water if the bottom of the dish gets dry.