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From The Silver Spoon (Phaidon Press Ltd, 2005) Serves 4 4 squid, cleaned 1 fresh flat-leaf parsley sprig, plus extra to garnish 1/2 garlic clove 1 cup bread crumbs olive oil, for drizzling and brushing salt and pepper lemon wedges, to garnish |
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| 1. | Preheat the broiler to hot. Chop the squid tentacles with the parsley and garlic. | |
| 2. | Put the mixture in a bowl, add the bread crumbs, drizzle with olive oil and season with salt and pepper. | |
| 3. | Spoon the mixture into the body sacs of the squid and secure with toothpicks. | |
| 4. | Brush the outside of the squid with olive oil seasoned with salt and pepper, place on the broiler rack and broil, turning frequently, until golden brown and tender. | |
| 5. | Serve hot with lemon wedges and sprigs of parsley. | |
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