Italian Stuffed Squid Hoods

• 120 g fresh sourdough breadcrumbs (2cups)
• 120 g goat feta cheese, crumbled
• 80 g chopped kalamata olives (1/2 cup)
• 1 tablespoon fresh oregano
• 1 fresh birds eye chile, finely chopped
• salt & freshly ground black pepper
• 6 small cleaned squid, hoods
• olive oil flavored cooking spray
• baby romaine lettuce, leaves washed
• lemon wedge, to serve
• toasted bread, to serve

1. Combine the breadcrumbs, feta, olives, chilli and oregano in a bowl and season with salt and pepper.
2. Spoon the mixture into the squid hoods and close the ends with toothpicks to secure.
3. Lightly spray with oil.
4. Preheat a grill pan or frypan preferably non stick and cook the squid heads for about 2 mins each side till cooked but be careful not to overcook or they will be tough.
5. Divide the lettuce leaves among 4 serving plates.
6. Cut the squid into thick slices and arrange on the lettuce and serve with lemon wedges and toast.

breadcrumbs, feta cheese, kalamata olives, fresh oregano, fresh birds eye chile, salt, hoods, olive oil, baby romaine lettuce, lemon wedge, bread

Taken from www.food.com/recipe/italian-stuffed-squid-hoods-90369 (may not work)