Grilled Squid Tubes

Ingredients

• 2 slices whole grain toast
• 2 onions
• 1 Garlic clove
• 3 tbsp olive oil
• 1 bunch flat-leaf parsley
• 1 egg
• Salt
• Pepper
• 500 g small pre-cooked squid tubes (fresh or from the freezer; thawed)

Instructions

1. 1.

   Remove crusts from whole grain toast, dice into small cubes and place in a bowl.

2. 2.

   Peel onions and garlic clove, finely dice and sauté in 2 tbsp hot oil in a small pan until translucent. Add to bread cubes.

3. 3.

   Wash parsley, shake dry, pluck leaves and roughly chop. Add to the bowl with the egg as well.

4. 4.

   Season with salt and pepper and mix everything into a smooth paste using a hand mixer or by hand kneading.

5. 5.

   Rinse squid tubes inside and out and pat dry. Fill the bread‑herb mixture into the tubes using a pastry bag without a tip or carefully with a teaspoon.

6. 6.

   Secure the openings with one toothpick each and season the squid tubes with salt and pepper.

7. 7.

   Brush an aluminum pan with remaining oil and place the filled squid tubes on it. Grill over high heat for 12–15 minutes, turning occasionally.