Calamari ripieni alla griglia. Some people like to leave the wings on the squid, but I prefer to remove them and include them in the stuffing. Serves 4
- 4 medium squid, cleaned and skinned
- 1 sprig parsley, chopped
- 1/2 clove garlic, chopped
- 50g bread crumbs
- olive oil
- salt and pepper
Preheat the grill to hot.
Chop the squid tentacles and wings with the parsley and garlic. Add the breadcrumbs, drizzle with olive oil and season with salt and pepper.
Stuff the squid bodies with the mixture and secure with a toothpick.
Brush with olive oil and season with salt and pepper.
Grill, turning frequently, until golden brown and tender. Cooking time will depend on the size of the squid.
