Potato Stuffed Squid
After having a crazy delicious squid ink risotto stuffed squid special (definitely note the word "special" before making the trip for that yumminess) at Seamore's down on Broome Street, I couldn't help get the idea of making my own stuffed squid at home. I so love this dish, but I have to tell you, I'm still craving that risotto one, I'm going to have to make one of those too in the near future. Stay tuned!
TO MAKE YOUR HOT POTATOES. in your mixing bowl, toss together your potatoes, paprika, olive oil, salt and pepper.
Over high heat, cook them in your frying pan—use your rubber spatula to move them around consistently for 2 minutes.
Add in your chili peppers and cook for 1 minute.
Add in your tomatoes, apple and beans and cook till hot—about 3 minutes.
TO STUFF YOUR SQUID. preheat your oven to 350°.
Use your teaspoon to stuff your potato mixture into your squid. Use your hands to help squeeze the filling down and throughout your squid.
Line your stuffed squid on your baking sheet.
Bake for 3 minutes.