Grilled Squid Stuffed with Feta Cheese
Provided by Mel & Sheryl London
It only takes minutes to cook on a hot grill outdoors or under the oven broiler. Stuffed squid is brushed with a piquant mustard sauce, marinated for a while and then sauced again after cooking.
- 2 tbsp lemon juice
- 1 tsp extra strong Dijon mustard
- 1/8 tsp each cayenne pepper & Tabasco sauce
- Salt to taste
- 1/3 cup extra virgin olive oil
Whisk together the lemon juice, mustard, cayenne, Tabasco and salt in a small bowl. Slowly whisk in the olive oil until an emulsion has formed. Set aside.
- 8 large squid tubes and tentacles, cleaned and patted dry with paper towels (about 1.5lb)
- ½ lb finely crumbled Greek feta cheese
- 2 ripe plum tomatoes, cut into ¼ inch dice
- 1/3 cup minced green scallion tops only
- 1/8 tsp each cayenne pepper & black pepper
- Salt to taste
- Tomato wedges, watercress and ½ lemon plus 1 tbsp snipped dill
Lay the dried squid bodies and tentacles on a piece of aluminum foil. In a medium bowl, combine the feta cheese, tomatoes, scallions, both peppers and salt. Stir to mix well. Using a small spoon, fill each squid body with the mixture. Fasten each tube by threading a wooden toothpick across the top. Brush both sides of the stuffed squid as well as the tentacles with some mustard sauce. Marinate in the refrigerator for at least half an hour.
Preheat an outdoor grill or oven broiler until very hot. Put directly on the outdoor grill. (For oven grilling, keep the squid on the aluminum foil.) Grill until evenly opaque, 2 to 3 minutes on each side. Tentacles should cook more quickly, so remove them before they burn.
To serve, remove the toothpicks and cut each squid crosswise with a sharp knife. Arrange the watercress on a platter and place the squid over. Whisk the remaining sauce to re-mix and drizzle a few spoonfuls over the squid. Then, sprinkle with dill and garnish the platter with tomato wedges and lemon.
MEL & SHERYL LONDON are the authors of eleven cookbooks, including “A Seafood Celebration” and “The Fish Lovers” Cookbook.” They are winners of the James Beard Award and the Tastemaker Award and were finalists for the IACP Cookbook Award for “The Gourmet Garage Cookbook.” They have been loyal and loving customers of The Lobster Place since the company first opened its doors in Chelsea Market.