This is the third in a series of recipes I wrote for the Wine Trust 100 website, which I’ve been posting here too because, why not? I’ve also made Roman style lamb with caponata and crab fried rice. 

The wonderful thing about the British weather is that we can definitely define the seasons, from April showers through to rusty autumn leaves and the bare-naked chill of winter. When summer comes around though, anything goes. One minute you’re sitting on a roof terrace hosing back Tinto de Verano like nobody’s business, the next a wave of thick blue-black cloud has moved over, and you’re setting up a brolly over the BBQ. Yes, I have actually done that (the brolly stank so much of smoke that it was unusable afterwards).

There’s a certain element of risk to the British BBQ then, but that doesn’t mean we have to be boring with our choice of what goes on it. I feel that the image of the sweaty red Brit serving up raw sausages is a little unfair nowadays, but I certainly do see the same dishes on rotation throughout the summer, notably cous cous salads and really bad pulled pork. There’s a dangerous pulled pork obsession gripping the nation, the problem being that no one knows how to cook it properly, and we end up gumming pappy buns of cotton wool textured meat doused in BBQ sauce. Stop.

As much as I adore (properly) slow-cooked meat, there’s a lot to be said for seafood on the grill. Squid is cheap and easy to cook yet, as far as I can tell, rarely used. I love to stuff them, and make many variations on the filling, including one with Thai flavours like lemongrass and lime leaves, and another with chorizo-led Spanish vibes. Here I’ve gone light and fresh with prawns and soft herbs, which matches the salty and crisp Assyrtiko beautifully. It’s the main grape variety from the island of Santorini and I’ve long thought it underrated. Lean and super mineral-y these wines cry out like gulls for grilled seafood.

The idea when cooking this dish is to channel a mahogany-skinned Greek, expertly tending the BBQ on the white-painted terrace of his island home, overlooking the glittering turquoise Aegean.

BBQ Stuffed Squid with Prawns and Herbs (matched with 2014 Assyrtiko, Wild Ferment, Gaia)

8 small squid, cleaned and prepared (if you have the tentacles too you can grill these separately, they will crisp up beautifully, or chop them up and add them to the filling mix)

150g cooked prawns, finely chopped
1 handful chives, finely chopped (save a little for garnish)
1 handful parsley leaves, finely chopped (save a little for garnish)
2 spring onions, finely chopped
1 large clove of garlic, crushed or finely chopped
Zest 1 lemon
Oil, like vegetable or groundnut
Lemon, halved, to serve

You will also need cocktail sticks, for securing the squid.

Mix the prawns, herbs, garlic, lemon zest and some salt and pepper in a bowl. Stuff the mixture into the squid, taking care not to over-stuff (as they will shrink during cooking). Secure each with a cocktail stick.

Rub the squid with oil and season lightly, then grill until golden (this will take around 5 minutes or so on each side, but will depend on the size of the squid).
At the same time, cut the lemon in half and grill until caramelised.

Ensure the squid are piping hot throughout and serve with the caramelised lemons.

Is it time to get the BBQ out yet? Is it is it is it? No?

As much as I enjoy the odd winter BBQ, the novelty is starting to wear off. I want to feel the sun beating down on my back and the fierce heat of the grill on my face, knowing that within arms reach is the sweet salvation of an ice cold beer. I look forward to the British summer with the same fierce optimism every year; this time it’s going to be a corker, trust me.

Stuffed squid are perfect for the BBQ but in the meantime we’re OK because they also taste great cooked indoors.

Two points to remember with stuffed squids – firstly, make sure they are medium sized, not great hulking monsters and secondly, don’t overstuff. As we all know you either cook squid very fast or long and slow; you don’t want them too big or else the squid will be done before the stuffing is warmed through. They also shrink a bit as they cook so don’t pack them denser than a gap year students’ rucksack, or they’ll burst.

 

Apart from that it’s child’s play. I’ve made these with cooking chorizo and the cured kind and both are delicious, although I think I prefer cured, as it holds its shape giving you something to really bite down on, each paprika stained nugget exploding with flavour. Ask me tomorrow and I might prefer the alternative.  A sharp, lemon dressed salad is the perfect accompaniment and if it’s summer and you’re living the dream, so is an ice cold beer.

Chorizo Stuffed Squid

The amount of stuffing you use of course depends on the size of your squid. I used two medium sized squids. Make sure they are well cleaned before you begin. If you use fresh squid then make sure to keep those tentacles for an extra treat.

I used about 150g cooked (and cooled) rice mixed with 250g chopped, cured chorizo sausage, 1 small softened onion and a large handful of finely chopped parsley leaves. I seasoned this with black pepper and stuffed inside the squid, securing with cocktail sticks.Make 3-4 deep slashes in the flesh of the squid – this will help the heat to get all the way through.

When ready to cook the squid, oil them on the outside then season with salt and pepper. You can either grill them on the BBQ – about 4-5 minutes or pan fry them or griddle them indoors. Check they are hot all the way through using a skewer and serve with a lemon scented salad.

 

Too cold for a BBQ you say? Pah! Never. Well, not yet anyway. There’s nothing like flinging a few good things on a hot Weber to chase away the winter blues, and good things were in abundance as we chowed our way through these enormous steaks, some spectacular sausages, a smoky baba ganoush, a rack of sticky jerk ribs and my contribution: Thai style stuffed squids.

When researching the recipe I discovered that stuffing squid with pork mince is actually a Vietnamese preparation but I had some galangal, coriander and lime leaves hanging around so Thai-style it was. To lighten the stuffing I also added breadcrumbs soaked in milk (as you would for an Italian meatball), which might seem a bit odd but was designed to avoid ending up with an overly heavy and coarse mixture, what with it being a BBQ and therefore an exercise in maximising stomach capacity. I actually added a bit too much in the end which I thought made it overly loose but everyone else told me to stop fretting and rein in the pedantry.

The most important thing to bear in mind when preparing your squid is that one should not over-stuff. The squid shrinks when cooking and if you’ve too much pig jammed in, then there can only be one result and that is a big porky mess. I’d pre-cooked the filling so we simply rubbed with oil, seasoned and grilled until golden on each side; just enough time for the filling to heat through and the squid to stay delightfully bouncy and toothsome. The tentacles were also given the appropriate amount of respect; we saw no better way to treat them than seasoning highly and draping across the searing hot grill until the suckers were curled and crispy-tipped.

At 7pm, when two layers of clothing were no longer enough to keep out the chill and the wind kept blowing out the candles, we admitted defeat and retired to the sofas for cheese, gin and a bit of inebriated shouting at the telly. Winter BBQ’s rock.

 

Thai-style Stuffed Squid

6 squid (on the small side of medium), cleaned
350g minced pork
2 tablespoons fish sauce (plus more to taste)
2 fat spring onions (green parts only), finely sliced
1 teaspoon sugar
2 crushed garlic cloves,grated
1/2 inch piece galangal, grated
4 lime leaves, finely chopped
2 Thai chillies, finely chopped
1 small handful coriander leaves, finely chopped
2-3 sliced of white bread (crusts removed), soaked in enough milk to make it into a mush when mashed with a fork
Black pepper
Juice of 1 lime (plus another to adjust to taste)

Cocktail sticks, for sealing

First make the filling. Mix the pork mince with all the ingredients except the fish sauce, lime juice and coriander. Add this mixture to a pan over a fairly gentle heat and stir every now and then until cooked through. Remove from the heat and allow to cool completely if you will not be cooking the squids right away.

Ensure that each squid is sealed at the thin, pointy end as they can sometimes have a hole. If this is the case, secure with a cocktail stick before stuffing each with the pork mixture. Take care not to overstuff the squids as they will shrink during cooking. Secure the end with another cocktail stick.

To cook the squid, rub each with oil and season lightly then grill until golden on each side.