Stuffed Squid with Fennel Salad

Give this quick and easy dish a go. It’s perfect for a warm summer’s day.

In the kitchen:

• Clean out the heads of the squids. Remove the beaks, located at the junction of the tentacles. Rinse well and blot dry.
• Cut off the tentacles and chop finely. Put them in a bowl.
• Grate the bread, cheese and garlic and add it to the bowl.
• Wash the parsley, chop it finely and mix it into the bowl.
• Add the lemon zest, olive oil, salt and pepper to taste. Stir in the raisins and pine nuts.
• Using a teaspoon, fill the heads of the squids with the filling. Close with a toothpick and set aside.
• Now make the salad. Rinse the fennel, remove the outer leaves, cut in half and then in julienne strips.
• Peel the oranges and cut into wedges – making sure to remove the membranes.
• Clean the spring onions and cut into small rings.
• Add to the fennel mix with the olives.
• Season liberally with olive oil, salt and pepper. Add the vinegar and stir.
• Check the seasoning and set aside.

At the barbecue:

• Prepare the barbecue for direct heat – approx. 160 ºC. Place the sear grate or griddle on the barbecue and let it preheat for 10 minutes.
• Brush the squids with olive oil and grill for 12-14 minutes. Turn them every 3 minutes.
• When the squids have clear grill marks and are brown and crispy – remove them from the barbecue.
• Serve with the salad.