This is a Greek squid recipe often served during summer. Add more ingredients for the stuffing as you wish. I like it with tomatoes.
Grilling squid retains its sweetness especially when it is fresh. When buying squid, choose medium sized ones as the bigger ones have thicker meat which can be quite tricky to grill. Larger squids are better for stews and soups.
4 medium squid, cleaned (1 kilo)
4-8 finger length slices of feta cheese
1/2 cup extra virgin olive oil
5 cloves garlic, crushed
4 oregano sprigs, leaves removed and chopped
salt and ground black pepper
lemon wedges to serve
Wash and clean the squid well. Make sure to remove the ink sacs.
Prepare the marinade by combining the olive oil, garlic and oregano sprigs. Whisk well. Season it with salt and pepper.
In a shallow tray or pan, line the squid and feta cheese; pour the marinade. Let it stand for 30 minutes.
Gently stuff the squid with feta and cilantro leaves.
Grill the squid on low fire for 5-8 minutes or until the squid turns white and the flesh changes color. Turn them over at least once to make sure it is cooked through. Do not overcook the squid, otherwise it will be chewy.
Serve immediately on a bed of greens and lemon wedges.
Photo Courtesy Of: mahr