As soon as I saw these large fresh squids in the market, I already know what to do with them…stuffed them with vegetables then grill. My family loves grilled squid more than the fried calamari. We love it stuffed or not, but the stuffing give it a distinct flavor, making it more delicious and juicy.
2 fresh squids (more than 1/2 kilogram)
onions, tomatoes and spices
onions (sliced in small pieces)
tomatoes (sliced in small pieces)
thyme (dried or fresh)
Clean the squid by pulling the head. The ink sac and everything inside the squid will be pulled out with the head (just avoid breaking the ink sac), then wash it. Mix all together the onions, tomatoes, thyme, salt and pepper. Thyme is a delicate minty herb with a light lemon aroma. It will give the squid an aromatic and delicious flavor. If you will use fresh thyme, just remember that one fresh sprig equals the flavoring power of one-half teaspoon of dried thyme. Too much thyme will overpower the flavors of onion and tomato. Stuff the squid then attach the head with a toothpick or thin barbeque stick. Season the outside of stuffed squid with salt and pepper then prick it with a fork or stick. Grill over charcoal until both sides are cooked. Don’t overcook it if you don’t want a gummy texture.
Voila! Flavorful grilled stuffed squid.