Sicilian Stuffed Squid
Lula Recheada Siciliana
INGREDIENTS
- 300 g of Brasmar Cleaned Squid
- 2 slices of old bread, crushed for frying
- 1 clove of garlic
- 1 packet of sultan raisins
- 2 tablespoons of pine nuts
- 1 tablespoon of capers
- 1 tablespoon of butter
- 2 lemons
- Coriander to taste
- Salt and pepper to taste
INGREDIENTS
- 300 g of Brasmar Cleaned Squid
- 2 slices of old bread, crushed for frying
- 1 clove of garlic
- 1 packet of sultan raisins
- 2 tablespoons of pine nuts
- 1 tablespoon of capers
- 1 tablespoon of butter
- 2 lemons
- Coriander to taste
- Salt and pepper to taste
PREPARATION
Crumble the two slices of bread and cut the squid tentacles into small cubes.
With the frying pan on the heat, add a tablespoon of olive oil, the whole garlic clove, then the diced squid tentacles, the crushed bread, salt and pepper. Check to see if you need to add more olive oil after adding the bread.
Remove the garlic clove and add the capers, pine nuts and raisins. Stir until the bread is crispy and golden.
With the heat off, add the coriander and the juice of one and a half lemons.
Let the mixture cool a little and then stuff the squid with it.
Grill or fry the squid in a frying pan for 3 minutes on each side.
At the end, add lemon juice.
PREPARATION
Crumble the two slices of bread and cut the squid tentacles into small cubes.
With the frying pan on the heat, add a tablespoon of olive oil, the whole garlic clove, then the diced squid tentacles, the crushed bread, salt and pepper. Check to see if you need to add more olive oil after adding the bread.
Remove the garlic clove and add the capers, pine nuts and raisins. Stir until the bread is crispy and golden.
With the heat off, add the coriander and the juice of one and a half lemons.
Let the mixture cool a little and then stuff the squid with it.
Grill or fry the squid in a frying pan for 3 minutes on each side.
At the end, add lemon juice.
