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Broiled Stuffed Squid

From The Silver SpoonThe Silver Spoon (Phaidon Press Ltd, 2005)

Serves 4

4 squid, cleaned
1 fresh flat-leaf parsley sprig, plus extra to garnish
1/2 garlic clove
1 cup bread crumbs
olive oil, for drizzling and brushing
salt and pepper
lemon wedges, to garnish

  1. Preheat the broiler to hot. Chop the squid tentacles with the parsley and garlic.
  2. Put the mixture in a bowl, add the bread crumbs, drizzle with olive oil and season with salt and pepper.
  3. Spoon the mixture into the body sacs of the squid and secure with toothpicks.
  4. Brush the outside of the squid with olive oil seasoned with salt and pepper, place on the broiler rack and broil, turning frequently, until golden brown and tender.
  5. Serve hot with lemon wedges and sprigs of parsley.

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