The Breaded Squid Skewers are ideal for those like me who don’t like fish with bones and prefer shellfish. Buy small and fresh squid, they will be more tender, and when breaded with a mix of bread, parmesan, and herbs, they will be very tasty. I chose to bake them, but you can also cook them in a pan with a little oil. Here is my recipe . . .
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 3 People
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2.2 lbs squid (small)
- 1 cup breadcrumbs (fresh)
- 1 cup Parmigiano Reggiano DOP (grated)
- A few sprigs parsley
- 1 clove fresh garlic
- 0.1 oz fine salt
- 2 tbsps extra virgin olive oil
- A few sprigs thyme
- 1 lemon (juice)
- 0.07 oz fine salt
Tools
- Kitchen Scale
- Cutting Board
- Skewers
- Food Chopper
Steps
Clean the squid by detaching the head and removing the cartilage. Wash well under running water, remove the outer skin, and cut them into strips. Thread one strip at a time onto the skewer, piercing once on one side and once on the other to finish with a cluster of tentacles. Preheat the oven to 356°F in fan mode or 392°F if static.
As you prepare the skewers, place them in the marinade made with oil, lemon juice, thyme, and salt, and very importantly, turn them occasionally. While they marinate, prepare the breading by putting the breadcrumbs, parmesan, parsley, garlic, and salt into the chopper and grind.
Take one skewer at a time and place it in the breading, pressing it with your hands to adhere well. Lay out a sheet of parchment paper on the baking tray and place the skewers. Drizzle a little oil on each and bake on the middle rack. Cook for 30 minutes, turning them halfway through. If desired, you can grate lemon zest over your Breaded Squid Skewers for a fragrant touch.
