Barbecued stuffed calamari

Womans~Day

Cooking time: Less than 30 minutes

Serves: 4

Type: Easy; Seafood

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5 stars - based on 1 reviews

Ingredients

2 tablespoons olive oil
¼ cup chopped sun-dried tomatoes,
well drained
4 garlic cloves, chopped
1 eschalot, finely chopped
1½ cups fresh breadcrumbs
¼ cup roughly chopped parsley
2 teaspoons chopped oregano
finely grated zest and juice 1 lemon
8 whole baby squid, cleaned,
tentacles removed, chopped
oil, for brushing
lemon cheeks, salad (see tip), to serve

Preparation method

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

TOP TIP

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.
Serve this with a salad of mixed cherry tomatoes, blanched green beans, kalamata olives and parsley. Drizzle with red-wine vinegar and olive oil.

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