- 500 grams whole squid
- 2 tablespoons olive oil
- 1 egg
- 1 lemon, zested
- 1/2 cup Parmesan cheese shavings
- 1/2 cup spicy pepperoni, diced
- 1/4 cup sundried tomato, chopped
- 1/4 cup parsley, chopped (plus a handful for garnish)
- 1 cup cooked rice
- pinch of chilli flakes
- 1 teaspoon salt
- ground black pepper
- chopped parsley
In a small bowl or jar, mix the Best Foods Garlic Aioli with 1 tablespoon lemon juice. It should be thin enough to drizzle. Set aside until required.
Prepare the squid: Pull the tentacles from the squid body and discard the innards. Cut the tentacles off just below the eyes. Remove the beak and discard. Cut the tentacle clusters in half if large, or keep whole if small.
Remove and discard the cartilage/spine from the squid body. Peel the skin from the squid body and discard. Rinse squid thoroughly, pat dry the squid body and set aside. Repeat for all squid.
Break the egg into a bowl and beat. Add the rest of stuffing ingredients and combine.
Stuff the tube of each squid with the mixture, leaving about an inch of space at the top and seal with a toothpick.
Heat your grill. Once hot, drizzle the stuffed squid and tentacles with olive oil and cook the squid and tentacles on a hot grill for 10-15 minutes depending on size, turning regularly until all sides are opaque and a little charred. The tentacles will cook in 2-3 minutes. Once cooked, if using large squid, cut the tubes into thick slices or if using small squid, make even cuts/slashes to show off the stuffing. Place the squid on a platter and season with salt and pepper, scatter with chopped parsley and drizzle with lemon garlic aioli.