Stuffed Baked Squid

Name: Stuffed Baked Squid
Yield: Yield: 8 Portions
Ingredients: 1 cup/100 g fresh white bread crumbs; Salt, as needed; Ground black pepper, as needed; 1 fl oz/30 mL extra-virgin olive oil; Juice of 1 lemon; Dried bread crumbs, as needed; 2 oz/57 g pancetta, minced; 8 whole medium-size squid (5 to 6 oz/142 to 170 g each); 5 oz/142 g minced onions; 2 fl oz/60 mL extra-virgin olive oil; ½ cup/120 mL white wine; 8 garlic cloves, minced; 3 oz/85 g minced green olives; 12 oz/340 g canned tomatoes, crushed; 1 bunch green onions, minced; 1 tbsp/9 g minced fresh thyme

Preparation info

Yield:
8
Portions

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Ingredients

8 whole medium-size squid (5 to 6 oz/142 to 170 g each)

Main course
Street Food

Method

Separate the tentacles from the heads of the squid and finely dice them; set aside. Remove the clear cartilage from the head as well as the beak at the base of the tentacles of the squid. Discard the clear cartilage and the beak.
For the filling, in a skillet over medium heat, render the pancetta in the olive oil until crispy, about 5 minutes. Add the onions an