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Squid stuffed with feta, chorizo and parsley


50g feta, crumbled

½ chorizo (75g), finely chopped

1 tomato, diced

grated rind of ½ lemon, juice of 1 lemon, plus wedges to serve (or use limes)

1 cup (70g) fresh breadcrumbs

1/3 cup chopped parsley

1 tablespoon chopped oregano

6 squid tubes, cleaned

1 tablespoon olive oil

Preparation method

Preheat barbecue (or a griddle pan) on medium. Combine feta, chorizo, tomato, lemon rind, breadcrumbs, parsley and oregano in a bowl. Season with ground black pepper. Spoon into squid tubes, pack in and secure with toothpicks. Brush with oil.

Cook squid for 2-3 minutes each side. Drizzle with lemon juice and cook for another 2 minutes, until opaque and well browned. Serve with lemon wedges.

Very tasty.

This stuffing also goes well on chicken breasts that have been halved, packed with the stuffing and wrapped in foil to hold them together. Bake in a moderate oven for 25-30 minutes.

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