My very first blog was sharing the experience of making Passata (Tomato or Pomodoro sauce) with a wonderful Sydney Italian Family. Over the months I will share my food experiences, from new ingredients to places I have eaten.  Plus my love of cooking classes with kids and my days in a photographic studio working as a food stylist.

Preparation: 20 minutes

Cooking: 8 minutes 

Ingredients

6 whole baby calamari squid

2 tbsp extra virgin olive oil

Stuffing

1 small onion

finely chopped 1 clove garlic,

crushed 1 tsp lemon rind & 2 tsp lemon juice

1/2 cup fresh breadcrumbs

2 anchovies (optional)

2 tbsp toasted pine nuts, chopped

2 tbsp finely chopped flat leaf parsley

flaked salt & freshly cracked pepper

extra virgin olive oil

lemon wedges

Prepare squid as seen in Quick and Easy Spring 2003 and cut the tentacles into small pieces. Heat the oil in a frying pan over medium heat and saute the onion and garlic until soft approx. 5 minutes. Add the chopped tentacles and cook for 1 minute, then add the lemon rind and juice, breadcrumbs, anchovies, pinenuts and parsley, season to taste. Stir well to combine then allow to cool. To stuff the squid use a teaspoon to place the filling into the squid hoods, gently packing do not force the stuffing in and don't overfill as the squid does shrink slightly during cooking. Secure opening with a toothpick. Preheat BBQ to medium-high and drizzle squid with oil and cook on the open grill for 4 minutes each side. Serve sliced or whole drizzle with olive oil and serve with lemon.