Hot-and-Spicy Seared Squid Stuffed with Sorrel
- 2 pounds (cleaned) small squid
- 2 tablespoons chopped fresh sorrel (remove tough stems before chopping)
- 1 cup extra virgin olive oil
- 8 garlic cloves, sliced paper-thin 8 small dried hot red peppers or ½ teaspoon hot red pepper flakes
- Kosher salt
- ½ cup slightly dry coarse bread crumbs
- 2 tablespoons chopped fresh flat-leaf parsley
Instructions:
This is a jazzy little recipe that is both simple to prepare and equally good served warm or at room temperature.
- Make sure no cartilage, viscera, sand, or ink remains inside the squid mandes. If the translucent skin is still on the mantles, scrape it off with a sharp knife. Rinse out the mantles. If it is still attached, remove the beak—the ball like thing—from the center of the tentacles.
- Stuff a teaspoon of the chopped sorrel into each mantle.
- Heat the oil in a large sauté pan over high heat. When it’s almost smoking, add the squid, garlic, and hot peppers. Cook, tossing constantly, for 1 minute, or until the squid turns white. Scoop the squid, garlic, and peppers onto a platter and toss with salt.
- Add the bread crumbs to the oil and cook until toasted. Season with salt and sprinkle over the squid. Sprinkle with the parsley and serve.