Three little squids

Do you remember the fun song Three little pigs from Green Jelly? Well last weekend I had some squid again. This time I made it outside, after all, the weather's fine, it's summer.

Looks fine, heh? The recipe is still the same: clean'em, stuff'em, fry'em. I stuff them with chopped onions, garlic and tomatoes. For seasoning I use black pepper and a bit of lemon juice. Once stuffed, close the ends with a toothpick, then fry in a pan on just a little oil.

Now experience shows that the smaller, younger squids are better since they're just thinner and more delicate. The squids I fried this time were quite big and prolly old too, not all of the onions and tomatoes became soft and yummy inside.