Stuffed Squid with bulgur wheat

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!

Buon appetito!