Ingredients
- 100g spinach
- 1tbs capers
- 5 anchovies
- Handful basil leaves, chopped
- 80g sundried tomatoes, chopped
- 40g feta cheese, crumbled
- 6 baby squid tubes, cleaned (ask your fishmonger)
- 4tbs olive oil
- 2tbs nduja paste
- Juice and zest of half a lemon
- Start by making the spinach stuffing. Place a large pot of boiling water on the heat and add the spinach. Blanch for 30 seconds, then strain. When the strained spinach has cooled slightly, squeeze any excess liquid out, then roughly chop it and add to a large bowl. Add the capers, anchovies, chopped basil, chopped sun-dried tomatoes and the feta and mix together to combine.
- Preheat the barbecue to a high heat. Spoon the spinach mix into the cleaned squid tubes until full and then they’re ready for the barbecue. Place the stuffed squid tubes on to the barbecue and cook on high for two minutes, turn and cook for one minute until evenly charred, then remove.
- In a small saucepan, add the olive oil. Stir in the nduja and heat on a medium heat for about a minute to melt down the nduja through the oil, then remove from the heat.
- Place the charred squid tubes on a serving plate and glaze with the nduja and olive oil over the top. Finish with a squeeze of lemon juice and some lemon zest.
