MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Stuffed Squid
 Categories: Squid, Stuffing, Anchovies
      Yield: 2 Servings
 
      2    Squid
      2    Anchovy fillets
      1 cl Garlic; finely chopped
      2    Eschallots; finely chopped
    1/2 c  Sourdough breadcrumbs
      1 ts Lemon rind; finely grated
      1 tb Lemon juice
      2 tb Fresh parsley;
           - coarsely chopped
    1/4 c  Olive oil; plus extra oil to
           - drizzle
           Green beans; blanched and
           - refreshed in cold water
      1    Vine-ripened tomato;
           - blanched, peeled, seeded,
           - and diced
      2 tb Sherry vinegar
      5 oz Marinated kalamata olives;
           - bruised and pitted
 
  Cut tentacles into 2" lengths.
  
  Heat half the olive oil in a frying pan, cook anchovy, garlic, and
  eschallots until soft. Add tentacles and cook until opaque and just
  cooked.
  
  Meanwhile, combine tomatoes, beans, olives, 1/2 tb oil, and vinegar
  in a bowl, season to taste.
  
  Combine tentacle mixture in a bowl with lemon, parsley and
  breadcrumbs.
  
  Spoon tentacle mixture into the squid hoods, leaving 1 cm at the
  top to secure with a toothpick, drizzle with a little extra oil.
  Heat grillpan, cook squid, turning until golden and squid is just
  cooked through. Slice squid.
  
  Divide salad among plates and top with squid, spoon over any
  remaining dressing to serve.

  From: squidfishingwa.com
 
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