Stuffed Sicilian Squid on Double Flame
This beautiful Sicilian squid recipe comes with lots of tomatoes, high-quality olive oil, and traditional Italian herbs and spices. Squid are carefully cleaned and then stuffed with the right amount of freshly grated parmesan cheese, crispy breadcrumbs, and one egg that holds everything together. Adding a pinch of dried thyme, rosemary, or oregano to the filling is definitely a good idea but not entirely necessary because a classic Italian tomato sauce will give this recipe a unique flavor you will love. Tomato sauce, on the other hand, is extremely easy to make but you will need some time to get a nice, tender sauce for your stuffed squid. Adding some water will prevent tomatoes from drying out and burning. However, instead of water, feel free to add high-quality white wine for some extra Italian flavor you want. Stir all well and cook until squid is tender enough to be served. Extremely easy, healthy, and unusual recipe for your next barbecue weekend. Give it a try!
2lbs whole squid
8 medium-sized tomatoes
1 cup cherry tomatoes
¼ cup extra virgin olive oil
2 tbsp tomato paste
2 purple onions
6-7 garlic cloves
¼ cup breadcrumbs
¼ cup grated parmesan
1 beaten egg
2 tsp sugar
1 ½ tsp smoked paprika
1 tsp dried thyme
Freshly ground black pepper
Start the fire in your smoke-less Breeo fire pit with a couple of small dry branches and a piece of old paper. Add 3-4 hardwood logs and let it burn for a while.
Meanwhile, rinse tomatoes thoroughly under cold running water and drain in a large colander. Finely chop each tomato and place in a deep bowl. Peel and slice onions and garlic.
Grease a large iron cast skillet with some oil and place on the grill. Heat up for a minute or two and then add garlic and onions. Cook for 5-6 minutes, stirring occasionally. Now, add chopped tomatoes and pour in about ½ cup of water. Sprinkle with some salt and cook for 10-12 minutes, stirring occasionally.
Meanwhile, rinse the squid thoroughly and remove the tentacles. Carefully, remove the entrails from each squid along with the clear quill. Rinse all well and drain in a large colander.
In a small bowl, combine together grated parmesan, breadcrumbs, one beaten egg, and about ¾ teaspoon of salt. Mix all well. Carefully, stuff each squid with this mixture making sure not to overfill it because the mixture will double in size during cooking. Secure with toothpicks and set aside along with heads.
Now, add cherry tomatoes in the skillet along with tomato paste, olives, seasoning, and some olive oil. Mix all well and pour in ¼ cup of water. Bring to a boil and cook for a couple of minutes.
Meanwhile, brush each squid with some olive oil and optionally season with some salt and freshly ground black pepper. Place in the pan along with heads and cook for another 6-7 minutes.
When done, remove from the grill and serve immediately.