Sunday, April 26, 2009
Tomato, Parsley and Pine Nut Stuffed Squid
After using pine nuts for the pine nut and almond tart I made last week, I used the leftover nuts to make stuffed squid. I had never had stuffed squid and am glad to have discovered a new way to enjoy it. I am used to using squid in various summer salads as well as in pasta dishes but this was a great way to enjoy it as an appetizer or a light meal. I made a pine nut, tomato and herb stuffing but you could really use anything you think would pair well with squid.
The squid sort of looks like mini rockets ready to launch.. but I can assure you that it was delicious!
Tomato and Pine Nut Stuffed Squid
4 squid, discard tentacles
2 tablespoons of chopped fresh flat leaf parsley
2 tablespoons of pine nuts
2 teaspoons of drained capers
2 teaspoons of lemon juice
2 teaspoons of extra virgin olive oil
Salt and freshly ground pepper
Gently wash the squid and thoroughly dry. Lightly score both sides. Reserve.
Seed the tomatoes and cut in small cubes. Finely chop the pine nuts, capers and parsley. Put the tomatoes, pine nuts, capers and parsley in a bowl. Add the lemon juice and olive oil and season with salt and pepper. Mix.
Stuff the squid with the tomato mixture. Turn your grill to medium high heat. Lightly season the outside of the squid with and place on the hot grill. Grill for 3 minutes on each side, lightly pressing down on the squid to get nice grilled marks. Serve atop of crusty bread and garnish with parsley. Enjoy!