Grilled stuffed squids
Print This Post
Succulent tender squid stuffed with chopped tomatoes, onions, garlic, pimientoes and squid heads, then grilled to perfection.
To make sure that the squid remains tender and juicy, do not overcook them.
If you are cooking for just a few people and you feel that grilling the squid over live coals is too much bother, you can cook your stuffed squid in a skillet. To do this: Heat a heavy skillet. The best would be a cast iron skillet. Melt 1 tbsp. of butter or margarine and pan-fry the stuffed squid over medium-high heat. Roll the squid in the butter or margarine as they cook. Since butter and margarine burn faster than cooking oil, the squid may look very brown outside while still not fully cooked inside. To test the squid for doneness, make a small slit on the thickest part of the biggest squid. If the fat is still transparent, continue cooking for a minute or so longer.
Bookmark at:StumbleUpon | Digg | Del.icio.us | Newsvine | Spurl | Furl | Reddit | Yahoo! MyWeb
In the mood for more food? Try these!
Except for personal use, or as legitimate RSS feeds with link back to this page, NO PART OF THIS ENTRY MAY BE REPRODUCED IN ANY MANNER, whether individually or as part of a collection, without the owner's PRIOR written permission. This blog is a FREE service. Help maintain it by respecting the author's copyright.
Some entries have multiple pages. Most recipes are on page 2; others, on page 3 or 4. Click on the pagination links to view them.
Some entries DO NOT contain recipes.
Sorry, I don't e-mail recipes. However, you may opt to receive a weekly summary of recent Pinoy Cook food articles and recipes by using the form below.
Comments
Leave a Reply
