Ingredients
- 2 medium squid
- 180 g graviera cheese, cut into 2 sticks (matching the squid length)
- 2 sprigs rosemary
- Pepper
- Salt
- 2 small potatoes
- 1/2 bunch parsley, finely chopped
- 2 tablespoons olive oil
For the Lemon-Olive Oil Dressing
- 2 tablespoons mustard
- 2 garlic cloves, minced
- Juice of one lemon
- Salt
- Pepper
- 3 tablespoons olive oil
Preparation
For the Squid
- Cut 2 pieces of parchment paper and 2 pieces of aluminum foil large enough to wrap each squid.
- Lay the aluminum foil down first, with parchment paper on top, and place them on your work surface.
- Clean and rinse the squid thoroughly. Inside each squid, place one stick of graviera cheese, one rosemary sprig, and drizzle with 1 tablespoon of olive oil. Close each squid by tucking in the tentacles.
- Place the squid on the parchment paper. Clean and cut the potatoes, then add them next to the squid. Season with salt and pepper.
- Wrap the parchment paper tightly, followed by the aluminum foil, and place the packets in a baking dish.
- Bake in a preheated oven at 180-200°C (356-392°F) for about 40-45 minutes, adjusting based on your oven.
For the Lemon-Olive Oil Dressing
- In a bowl, mix the olive oil, lemon juice, mustard, minced garlic, salt, and pepper until well combined.
To Serve Serve the squid on a plate or directly in the parchment paper. Top with fresh chopped parsley and drizzle with the lemon-olive oil dressing.
This deliciously aromatic dish combines tender, flavorful squid with the creamy richness of graviera cheese and a bright lemon dressing—a Mediterranean feast that’s as delightful as it is comforting. Enjoy!
