Name: Barbecued stuffed calamari
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 1/4 cup chopped sun-dried tomatoes, well drained; 4 clove garlic, chopped; 1 eschalot, finely chopped; 1 1/2 cup fresh breadcrumbs; 1/4 cup roughly chopped parsley; 2 teaspoon chopped oregano; 1 lemon, zest finely grated, juiced; 8 whole baby squid, cleaned, tentacles removed, chopped; oil, for brushing; lemon cheeks, salad, to serve

Barbecued stuffed calamari

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Serves 4

Prep

20M

Cook

15M

Total

35M

Ingredients

2 tablespoon olive oil

1/4 cup chopped sun-dried tomatoes, well drained

4 clove garlic, chopped

1 eschalot, finely chopped

1 1/2 cup fresh breadcrumbs

1/4 cup roughly chopped parsley

2 teaspoon chopped oregano

1 lemon, zest finely grated, juiced

8 whole baby squid, cleaned, tentacles removed, chopped

oil, for brushing

lemon cheeks, salad, to serve

Method

1.In a large frying pan, heat oil on medium. Saute tomatoes, garlic and eschalot 1 minute. Add breadcrumbs and cook, stirring, 2-3 minutes, until crisp and golden. Cool.

2.Stir herbs, zest, juice and chopped tentacles through breadcrumb mixture, and season to taste. Spoon mixture evenly between squid cavities. Secure opening with a toothpick.

3.Preheat barbecue grill on medium. Brush squid with oil and barbecue for 10-12 minutes, turning on all sides, until flesh is opaque and charred. Serve with lemon cheeks and salad.

Do not over-fill squid hoods or they will split during cooking. Leave about 1cm at the top to easily secure each hood with a toothpick.
Note

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