BBQ Spanish Style Stuffed Squid

1. In a warm pan add 2 teaspoons of olive oil along with the grated fennel bulb and crushed garlic.
2. Stir until the garlic browns, then add the pork mince, zucchini, spices, seasoning and cook until browned.
3. Add 1/4 cup of water, cover and simmer for 10 minutes or until soft. Set the mixture aside until it is cool to touch.
4. Once cooled, stuff the pork mixture into the squid hoods and seal the ends with bamboo skewers or toothpicks. Refrigerate for 15 minutes.
5. Heat the BBQ, add a little olive oil and cook squid hoods for approximately 4 minutes each side or until done, then remove from heat.
6. When cooled enough to handle, slice cooked squid into 1.5 cm slices and serve.
7. Serve with Orange and Fennel Salad (see salad recipes).

Serves 2