To Nero di Seppia Facebook fans’great request, here is finally a fish recipe. Or, to be more accurate, a cephalopod recipe. 🙂 This dish is very easy to prepare and makes a great impact, and with the suggested side it becomes a wonderful and balanced main dish. I warn you not to make the common mistake of overcooking the squid. Five minutes per side at a high temperature will be enough, and you’ll see that it will be tender but substantial, keeping the juices without becoming stringy.
Ingredients for 4 servings
– medium to large sized squids, 4
– shelled, precooked prawns, 300g
– ligurian pesto, 4 full teaspoons
– bread crumbs, 4 full tablespoons
– Pizzutello tomatoes, 12g
– juice of 1 lemon
– extra virgin olive oil
– salt and pepper
– toothpicks, 4
Prepare the filling: cut the prawns into pieces, put them in a bowl, add pesto, bread crumbs and 4 tablespoons of olive oil. Add a pinch of salt, some ground black pepper and toss.
Clean the squids, cut the head at the bottom, over the eyes, so as to obtain a bag. Keep tentacles aside. Peel them, rinse them and dry them accurately with some kitchen paper.
Stuff the squids with the filling, close them at the bottom with a toothpick and, with a sharp knife, make some cuts on the “bag”, as to cut them almost into rings. Brush with a dressing of olive oil, lemon juice, salt, pepper and oregano.
Grill the squids and the tentacles for around 5 minutes per side on a very hot grilling plate, until they reach a nice, roasted colour.
Serve over a bed of concassé tomato, deprived from seeds, dressed with 1 tablespoon of olive oil, salt, black pepper and oregano. Serve with a couscous pie, made with a fish stock.
Original pictures by Laura Renieri. Post production: Nero di Seppia.