1 - 2lb small squid
4 anchovy fillets, canned in oil, drained
2oz almonds, toasted and chooped or 6 black olives, stoned and chopped
1 clove garlic, crushed
1 1/2 tablespoon mixed chopped parsley and oregano
1 egg, beaten
1 tablespoon ground almonds
salt and paprika
3 tablespoons olive oil
juice 1/2 lemon
lemon slices, stoned, slice black olives and herb sprigs to garnish
Preheat oven to 350F. To prepare squid, cut off fins. Pull bag and tentacles apart. Remove backbone and any soft innards from bag. Cut head away from tentacles and discard. Rinse bag and tentacles thoroughly under cold running water. Chop tentacles finely and place in a small bowl. Using a fork, mix in anchovies, then chopped almonds or olives, garlic, herbs, egg and ground almonds. Season with salt and paprika.
Fill squid with anchovy mixture, secure openings with wood cocktail sticks, then place in a single layer on shallow baking dish. Sprinkle with salt and paprika, then pour the oil and lemon juice over the top. Bake for 30 minutes until tender. Serve garnished with lemon slices, black olives and herbs.
Serves 4 - 6
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