Campfire Squid



INGREDIENTS:

8 Squid

1/4 cup olive oil

1/2  cup Chopped onion

2  Garlic cloves - chopped

1/2 Lemon - chopped

4 Bay leaves

1/4 teaspoon  Dried thyme - crushed

1  dash Paprika

salt and pepper

1 tablespoon Flour

4  cups Cooked rice

Parsley sprigs (optional)

Lemon wedges (optional)

DIRECTIONS:

1. Clean squid. Separate head from body, reserving legs
and ink sac. Chop legs and reserve. Squeeze ink from sac
over small bowl and reserve ink. Remove quill from body
and peel off outer skin of squid. Set squid aside. Heat
half of oil in large skillet over medium coals or on
stovetop. Add onion, garlic, lemon, bay leaves, thyme and
paprika and season to taste with salt and pepper. Cook
until onion is translucent. Mix ink with flour to make
paste. Add chopped legs, half of onion mixture from pan
and half of rice. Season to taste with salt and pepper.
Stuff squid with rice mixture and secure opening with
wood picks. Heat remaining onion mixture in skillet.
Place stuffed squid in pan and cook, turning often, until
golden on all sides, about 10 minutes. Remove squid and
bay leaves and spread remaining rice in layer in pan.
Arrange squid over rice, cover and cook 10 minutes longer.
Serve squid over rice and garnish with parsley sprigs and
lemon wedges, if desired.



Campfire Squid