Squid stuffed with Feta Cheese (cont'd)
Preparation:
When you buy squid nowadays pouch and tentacles have already have been separated. Thoroughly wash the pouch (inside and outside) and the tentacles. Dry them well with paper towels.
Chop tentacles finely and put them in a bowl together with the chopped parsley and dill, 2 tbsp. lemon juice, the crumbled feta cheese, the chopped garlic, salt and pepper. Mix everything well with a fork until you have a grainy mass.
Spoon 2-3 teaspoons of this mixture into each of the 8 pouches. As you fill them, push the mixture down the pouch from top to bottom. Do not overstuff, leave at least 1 cm (3/8 inches) space on top of the pouch. The pouches will shrink when sautéed and you don't want them to burst, a rather messy outcome ruining the entire dish! Use a toothpick to close each pouch; thread it like you would do it with a needle. Take a wet paper towel and clean the squid pouches from leftover filling and dry them well.
Heat olive oil in a saucepan over medium heat. Sauté squids gently for 8-10 minutes or until they start to look golden. Do not use high heat, the squid pouches will burst. Remove the squids from the saucepan and set aside. Add the chopped onions to the saucepan and sauté them until soft - about 10 minutes. Add chopped tomatoes, the tomato paste and the 1/2 cup of white wine. Let it simmer for another 10 minutes. Add the chopped coriander (or parsley), the caraway seeds and 2 tbsp. of lemon juice. Return squids to the saucepan. Let them simmer over very low heat for about 45 minutes; make sure the saucepan is covered. Taste for salt and pepper.
To better present the squids on the plate, I cut them in half. You can serve the squids with pita breed or rice or roasted potatoes. I used couscous the last time - it works quite well.