arrow squid stuffed with chickpea & bread
Afik Gal, Miznon Melbourne
4
Mediterranean
Mains
Miznon takes fresh seasonal produce to create Mediterranean-inspired street food. This beautiful punchy, comforting stuffed squid is the epitome of their approach to food.
Ingredients
1 arrow squid, cleaned but kept whole
100g Mount Zero Australian Chickpeas, cooked according to packet instructions
- 1 slice of old bread, torn to medium pieces
½ green chili, chopped
1 tomato, cut in half
- 2 sprigs of parsley, finely chopped
Mount Zero Pink Lake Salt, to taste
Good glug of Mount Zero Frantoio Extra Virgin Olive Oil
2 tbsp whole milk yoghurt
Directions
Preheat oven to 160 degrees Celsius.
- In a bowl, mix together bread pieces, cooked chickpeas, parsley and chili. Squeeze in the tomato’s juice and seeds, season with salt and two tablespoons of olive oil.
- Season the inside of the squid with salt, fill cavity with the stuffing and close with a toothpick.
- Place in an ovenproof container that fits the size of the squid, add 1 cup of water, drizzle some more olive oil on top, cover and cook in the oven for 1.5 hour.
To serve, put yoghurt on a plate, place squid on top, drizzle olive oil over the squid and serve.