Seafood is one of our favorite foods on hot summer days. We love fried squid in Greek taverns and seafood delicacies along the Italian coast. And since 2020 turned out to be almost impossible to travel due to the COVID-19 crisis, I decided to bring a small piece of the Mediterranean at home with this recipe for stuffed squid.
Ingredients for 4 servings:
- 8 small squid
- 500 g of ricotta
- 300 g mix of spinach and arugula
- 30 g breadcrumbs
- 4 anchovy fillets
- 2 cloves of garlic
- Olive oil
- black pepper
Wash and chop the green ingredients.
Melt 2 tbsp. butter in a pan, add the anchovies and the garlic. Add the spinach and arugula and cook for about 3 minutes until the moisture is reduced.
Clean the squid.
Make the filling by mixing the cooked greens with the ricotta, 3-4 sprigs of oregano, breadcrumbs and a pinch of salt and pepper.
Put the filling in a posh and fill the squid. Close them with toothpicks.
Fry the squid in a hot pan until done. Season with salt.
Serve them garnished with vegetables.