Preparation

• Squid and loligo are very similar and the cleaning steps are practically identical.

  Cleaning squid or loligo (closed sacs)
  Rinse the squid or loligo under running water and pat dry with kitchen paper.
  Grab the tentacles and gently pull: the head and innards will come away with them.
  Remove the cartilage (a transparent rigid strip, similar to plastic) inside the sac.
  Proceed to clean the tentacles:
  – cut the head just above the eyes separating it from the tentacles, taking care not to squirt the black ink that surrounds them;
  – open the tentacles, locate the hard beak in the center and remove it.
  Skin the sac: note that the skin is edible so this step is not strictly necessary.
  Check that no residues remain inside the sac.
  Thoroughly wash the sac, inside and out, and the tentacles under running water.
  Pat dry with kitchen paper.

  The squid or loligo are now clean and ready to be stuffed.

• Rinse the squid under running water.
  Pat dry with kitchen paper.
  Cut the squid tentacles into small pieces.

  Capers
  Rinse and squeeze a handful of capers and finely chop them with a knife.

  Olives
  Drain and rinse a handful of olives and slice them into rings.

  In a small skillet heat a sprinkle of garlic powder.
  Deglaze with a small glass of white wine.
  Add the tentacles and sear quickly over high heat.

  Let cool.
  In a bowl, add:
  – breadcrumbs or whole-wheat breadcrumbs;
  – grated cheese;
  – capers;
  – olives;
  – salt;
  – pepper;
  – chopped parsley;
  and mix.
  Add the diced tentacles, drizzle with a little extra virgin olive oil and combine the ingredients.
  If the mixture seems too dry add one tablespoon of water.

• Using a spoon or a teaspoon, fill the squid leaving about 3/4 inch from the edge of the sac (the filling tends to expand during cooking) and close with a toothpick.
  If you have leftover filling you can spread it over the squid.

• Line a baking sheet with a sheet of parchment paper.
  Arrange the stuffed squid.
  Preheat the oven.
  Bake in a fan-forced oven at 356°F for about 20 minutes.
  No need to turn them.

  Plate.
  Grind a little more pepper and finish with a drizzle of extra virgin olive oil raw.

  Your stuffed squid are ready.

  Enjoy your meal!

  

• Serve whole or sliced.

  

• Stuffed squid are, in theory, a main course.
  Don’t forget to account for the breadcrumbs when calculating the total carbohydrates of your meal.
  Balance the meal by adding carbohydrates preferably whole-grain [bread, pasta or rice] and vegetables so as to compose a balanced meal or one-dish plate that helps keep blood sugar stable.