- twelve squid of medium thickness
- 70 g tuna in oil
- White bread
- salted capers
- extra virgin olive oil
For the recipe of grilled stuffed squid, clean the squid; deprive them of beak, eyes and internal bone. Gut them and remove the bodies from the tufts. Wash and drain them well, then pass the tufts with a slice of bread, half a spoonful of capers rinsed with salt, the tuna drained from the preserving oil and a handful of leaves of thyme and parsley.
Collect the proceeds in a bowl and season with the necessary salt and pepper. Fill the bags with this stuffing and close the opening with wooden sticks. Add salt and pepper to the stuffed squid, sprinkle them with a little oil and cook them on the hot grill, turning them often: they will be cooked in about 10 '. Sprinkle with a pinch of chopped parsley and serve immediately.
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