It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Italian Stuffed Squid Hoods
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- #38961
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 cups fresh sourdough breadcrumbs
1 container (4.25 ounce size) feta cheese, crumbled
1/2 cup chopped kalamata olives
1 tablespoon fresh oregano
1 fresh birds eye chili, finely chopped
salt
freshly ground black pepper
6 small cleaned squid, hoods of
olive oil flavored cooking spray
baby romaine lettuce leaves, washed
lemon wedges, to serve
toasted bread, to serve
directions
Combine the breadcrumbs, feta, olives, chili and oregano in a bowl and season with salt and pepper. Spoon the mixture into the squid hoods and close the ends with toothpicks to secure. Lightly spray with oil.
Preheat a grill pan or frying pan (preferably nonstick) and cook the squid hoods for about 2 minutes each side until cooked. But be careful not to overcook or they will be tough.
Divide the lettuce leaves among individual serving plates. Cut the squid into thick slices and arrange on the lettuce. Srve with lemon wedges and toast.
added by
chef_rwmiller
nutrition data
Nutritional data has not been calculated yet.
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