2 whole squids
1 cup of yesterday’s bread
1 portobello mushroom
1 bunch of italian parsley
Salt and pepper to taste

1 - First, we need to prepare our squid by separating
the head. You can do so by gasping the tail on one
hand, and the head on the other, and pull apart.
2 - Then, remove the tail tube, the innards and after
that, be sure to take out the teeth in the suction cups
and the beak in the middle of the tentacles.
3 - Once it is all done, we need to remove the skin
membrane. You can use a paper towel to help you
with that.
4 - After preparing our squid, we will need to make
the filling. Put in a blender: 1 cup bread, 1 portobello
mushroom, 1 whole bunch of italian parsley, salt and
pepper to taste, the tentacles you removed
previously, and fin. If the filling feels to dry, you can
make it a lot smoother by adding milk.
5 - When you got all the filling in the right
consistency, then we just need to fill our squids and
seal it with some toothpicks.
6 - Once the grill is ready, slightly score the squid
and put it in medium heat for 15 minutes each side.
Flip, and cook on higher heat for 5 more minutes
approximately.
7 - Once plated, we can pour some melted butter on
top and correct the flavors with salt and pepper,
lemon juice, and decorate with endives for ideal
pairing