1 sprig parsley
1/2 clove garlic
Olive oil, for drizzling and brushing
Remove the mouth and set aside. Remove the heads and innards, the slide the bone off. Peel the skin and tail. Gently rinse and pat dry
Chop the parsley, garlic and squid mouth. Add breadcrumbs, a drizzle of oil and season, and mix well. Spoon the mixture into the squid.
Insert a cocktail stick into the squid and secure. Brush with oil and season. Slowly heat on the grill, turning until golden brown and tender.
Serve with lemon wedges.
Find out more about “Chop, Sizzle, Wow” atuk.phaidon.com.