Today’s dish is one of my absolute favorites: stuffed squid.
My fishmonger gave me a 25 cm super fresh squid and there was no question in my mind about its fate.
I prepared a mix of bulgur wheat, water, sheep milk’s yogurt, parseley, coriander, salt and pepper, and let it rest for 30 minutes.
I stuffed the squid and put it in a 220 degrees Celcius oven for 45 minutes.
I served piping hot with a fresh green salad.
It cannot get any better!