Barbecued Stuffed Squid Recipe
Ingredients
| 20 baby squid tubes, cleaned | ||
| Olive oil | ||
| Feta and olive filling | ||
| 1 cup / 60 g/2 oz breadcrumbs, made from stale bread | ||
| 315 g/10 oz feta cheese, crumbled | ||
| Black olives | 3 Tablespoon, chopped | |
| Chopped | 2 Tablespoon | |
| Sun-dried tomatoes | ||
| 1/4 cup / 60 ml/2 fl oz lemon juice | ||
| Chopped | 1 Tablespoon | |
| Fresh oregano | ||
| black pepper | 1 | |
Directions
1. Preheat barbecue to a high heat.
2. To make filling, place breadcrumbs, cheese, olives, tomatoes, lemon juice, oregano and black pepper to taste in bowl and mix to combine.
3. Spoon filling into squid tubes and secure opening with a wooden toothpick or cocktail stick. Lightly brush with oil and cook on barbecue for 1 minute each side or until squid is white and opaque.
2. To make filling, place breadcrumbs, cheese, olives, tomatoes, lemon juice, oregano and black pepper to taste in bowl and mix to combine.
3. Spoon filling into squid tubes and secure opening with a wooden toothpick or cocktail stick. Lightly brush with oil and cook on barbecue for 1 minute each side or until squid is white and opaque.
Chef
