100g green beans, blanched and refreshed in cold water
2 tablespoons sherry vinegar
1/2 cup, 80g pitted kalamata olives
Instructions
Wash the squid and roughly chop the tentacles.
Heat 1.5 tablspoons of the olive oil in a frying pain. Cook the
anchovies, garlic and shallots until soft. Add the tentacles and cook
just until opaque. Season to taste. Combine the tentacle mixture
in a bowl with the lemon rind and juice, parsley and breadcrumbs.
Spoon mixture into the squid hoods, leaving about 1cm at the end
to secure with a toothpick. Drizzle with a little extra oil. Heat a
grill-pan and cook the squid over medium-high eat, turning
occasionally, until golden and just cooked through. Slice the squid.
Meanwhile, combine the tomato, beans, olives, vinegar and the
remaining oil in a bowl and season to taste. Divide the salad
among serving plates and top with squid. Spoon over remaining
dressing to serve.
Originally Submitted
10/7/2012
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