Skill level

Average: 3.4 (70 votes)


  • 6 squid
  • 100 ml olive oil
  • ½ small onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 105 g (1½ cups) fresh breadcrumbs
  • 2 tbsp chopped flat-leaf parsley leaves
  • 6 slices prosciutto, chopped
  • lemon wedges, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


To prepare squid, pull tentacles with heads away from hoods, removing them with the internal sacs. Discard heads and sacs. Cut off tentacles, chop and set aside. Pull out quills (clear cartilage) and discard. Rinse out squid tubes and set aside.

To make the stuffing, preheat a barbecue or chargrill pan to medium-high heat. Place 2 tbsp oil in a frying pan over medium heat, add onion and cook for 2 minutes. Add chopped tentacles and garlic and cook for a further minute. Remove from heat, stir through breadcrumbs, parsley and prosciutto and season with salt and pepper.

Fill each squid tube two-thirds full with stuffing, then secure each end with a toothpick. Place in a dish and drizzle over remaining 60 ml olive oil.

Cook squid on preheated barbecue for 4 minutes on each side, or until lightly charred and cooked through. Serve with lemon wedges.


Photography Armelle Habib


As seen in Feast magazine, Dec/Jan 2013, Issue 27. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.