Squid love today
Walnut Stuffed Squids
800 g large squids
50 g of a day old bread
50 g raisins
50 g walnuts
2-3 cloves garlic
a bundle of parsley
salt and pepper
Clean squids and reserve the tentacles if you like to eat them.
Soak raisins in warm water so it gets soft. Chop 1-2 cloves garlic with parsley, walnuts and onion. Add oregano and drained raisins. Soak bread into luke warm water for about 30 seconds, squeeze the excess water and add to the walnut mass. Add salt and pepper. Use this filling to stuff squids and then close the holes with toothpicks.
Peel the tomatoes and chop into larger pieces. Heat some olive oil in a pan. First fry the remaining garlic, pressed, and then add squids and their tentacles and fry for about 10 minutes. Try not to overdo it as squids might get gummy. Add tomatoes, salt, pepper and a glass of water. Cover and simmer on low heat for about 1 hour. Remove from heat, taste and season some more if needed.
Serve sprinkled with fresh parsley and oregano.
Recipe is from Sale & Pepe magazine, Serbian issue for June 2007.