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Recipe from: Chef Miller
Simple and just so tasty based on a recipe from a Good Taste Magazine.
4¼ ounces fresh sourdough breadcrumbs, about 2 cups
4¼ ounces goat feta cheese, crumbled
2 7/8 ounces chopped kalamata olives, about ½ cup
1 tablespoons fresh oregano
1 fresh birds eye chili, finely chopped
salt and freshly ground black pepper
6 small cleaned squid, hoods
olive oil flavored cooking spray
baby romaine lettuce, leaves washed
lemon wedges, to serve
toasted bread, to serve
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 frypan preferably non stick and cook the squid heads for about 2 minutes each side till cooked but be careful not to overcook or they will be tough.
Divide the lettuce leaves among 4 serving plates. Cut the squid into thick slices and arrange on the lettuce and serve with lemon wedges and toast.