Aussie BBQ Legends

Ingredients

2 whole squid 2 anchovy fillets 4 chopped fresh green prawns 1 clove garlic, finely chopped 2 eschallots, finely chopped 1/2 cup fresh ciabatta or sourdough breadcrumbs 1 tsp finely grated lemon rind, plus 1 tbs juice 1-2 tbs coarsely chopped fresh flat leaf parsley � cup olive oil, plus extra oil to drizzle

Method

1. Clean, wash and dry squid tubes. 2. Heat half the olive oil in a frying pan, cook anchovy, garlic and ecshallots until soft. Add prawns and cook until just cooked. Season to taste. 3. Combine prawn mixture in a bowl with lemon, parsley and breadcrumbs. 4. Spoon prawn mixture into the squid hoods, leaving 1cm at the top to secure with a toothpick, drizzle with a little extra oil. Throw onto the Barbie and cook squid, turning until golden and squid is just cooked through. Slice squid. 6. Serve with your normal BBQ salads.

Story behind this recipe

Dedicated to my love of Seafood and Calamari!