Domenica's Stuffed Barbequed Squid with Vine Tomatoes
- 1 large onion, finely diced
- 2 cloves garlic, crushed
- 2 tablespoons olive oil
- 2 cups fresh white breadcrumbs
- 8 leaves of basil, shredded
- ¼ cup chopped Italian parsley
- 200g grated parmesan
- 1 egg, beaten
- 500g baby squid tubes
- Vine tomatoes
- Olive oil
- Salt and pepper
- Rocket or salad greens to serve
Gently fry the onion and garlic until soft but not brown.
Combine the breadcrumbs, herbs, parmesan, egg and seasoning, add in the onions and garlic.
Use you hands to mix together.
Meanwhile make sure the squid tubes are dry, (pat with paper towel if necessary).
Form little sausage shapes of stuffing and proceed to stuff the squid tubes. Secure the ends with toothpicks.
Brush the squid lightly with olive oil and barbeque, turning frequently, so they don’t burn.
Cooking time will vary, but they will probably take 5-7 minutes, make sure to cook on medium heat.