Summary

Ingredients

• 8 squid (s) (tubes), small, or 4 large, fresh or frozen
• 400 g hot peppers, from the jar
• 200 g sheep cheese
• 1 bunch parsley
• 1 half lemon
• 6 tablespoon olive oil
• salt and pepper
• 2 cloves garlic

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Instructions

1. Wash and clean the squid tubes. Place them in boiling water for 3 minutes, then drain and pat dry.
2. Combine the squid tubes, chopped parsley, juice from half a lemon, finely chopped garlic, and olive oil in a freezer bag. Season with salt and pepper. Seal tightly and refrigerate for at least 3 hours.
3. Place the squid and marinade in an olive oil-coated ovenproof dish or on aluminum foil. Distribute the pickled peppers and sheep cheese (cut into roughly 1 cm cubes) among the squid. Drizzle with olive oil, season with salt and pepper, and if using foil, seal it tightly.
4. Cook on a medium-high grill for 10 minutes, or place under a preheated oven broiler for 10 minutes.