Photography: Tanya Zouev
Squid stuffed with fetta, parsley and chorizo
By Suzanne Gibbs and Lucy Nunes
Less than 30 minutes
These delicious parcels are quick and easy to make, perfect for a midweek BBQ.
50g fetta, crumbled½chorizo (75g), finely chopped1 tomato, dicedgrated rind of ½lemon, juice of 1 lemon, plus wedges to serve1 cup (70g) fresh breadcrumbs1/3 cup chopped parsley1 tablespoon chopped oregano6 squid tubes, cleaned1 tablespoon olive oil
Preheat barbecue on medium. Combine fetta, chorizo, tomato, lemon rind, breadcrumbs,parsley and oregano in a bowl. Season with pepper. Spoon into squid tubes and secure withtoothpicks. Brush with oil.Cook squid for 2 minutes each side. Drizzle with lemon juice and cook for another 2 minutes,until opaque and well browned. Serve with lemon wedges.