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Serves: 4

Stuffed Squid with Fennel Salad

Prep Time
30 min.
Cooking Time
14 min.
Method
Direct
Prep Time
30 min.
Cooking Time
14 min.
Method
Direct

Ingredients

Sicily Bread And Cheese Stuffed Squid 692X636Px 346X318
  • 4 Squids (400g)
  • 200g White bread
  • 200g Primo sale cheese
  • 1 Clove of garlic
  • 4 tbsp Parsley
  • 1 tsp Lemon zest
  • 4 tbsp Extra virgin olive oil
  • Sea salt
  • Pepper
  • 40g Raisins
  • 40g Pine nuts
  • FENNEL SALAD
  • 1 Fennel bulb
  • 2 Blood oranges
  • 2-3 Spring Onions (50g)
  • 50g Green olives
  • 6 tbsp Extra virgin olive oil
  • 1 tsp White wine vinegar
  • Salt

Instructions

    Give this quick and easy dish a go. It’s perfect for a warm summer’s day.

    In the kitchen:
    • Clean out the heads of the squids. Remove the beaks, located at the junction of the tentacles. Rinse well and blot dry.
    • Cut off the tentacles and chop finely. Put them in a bowl.
    • Grate the bread, cheese and garlic and add it to the bowl.
    • Wash the parsley, chop it finely and mix it into the bowl.
    • Add the lemon zest, olive oil, salt and pepper to taste. Stir in the raisins and pine nuts.
    • Using a teaspoon, fill the heads of the squids with the filling. Close with a toothpick and set aside.
    • Now make the salad. Rinse the fennel, remove the outer leaves, cut in half and then in julienne strips.
    • Peel the oranges and cut into wedges – making sure to remove the membranes.
    • Clean the spring onions and cut into small rings.
    • Add to the fennel mix with the olives.
    • Season liberally with olive oil, salt and pepper. Add the vinegar and stir.
    • Check the seasoning and set aside.
    At the barbecue:
    • Prepare the barbecue for direct heat – approx. 160 ºC. Place the sear grate or griddle on the barbecue and let it preheat for 10 minutes.
    • Brush the squids with olive oil and grill for 12-14 minutes. Turn them every 3 minutes.
    • When the squids have clear grill marks and are brown and crispy – remove them from the barbecue.
    • Serve with the salad.
Ingredients
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