Paella Stuffed Squid Tubes

Serves 4-8

4 large squid (calamari) tubes
2 packets flavoured microwave rice*
½ cup frozen peas
¼ cup olive oil

Finishing Sauce
2 cured chorizo sausages
1 jar Fish in the Family Marinara Sauce
1 tbsp dried oregano

To Serve
Handful fresh parsley
1 small crusty baguette

Method:
Remove squid tubes from the fridge and pat dry with paper towels. Heat microwave rice for 60 seconds per pouch to loosen, place in a large bowl and add frozen peas. Mix well.Secure one end of each tube with a toothpick. Stuff the rice mixture into the tubes and secure the open ends with toothpicks. You can gently score the squid using a sharp knife.

Dice chorizo and cook in a medium saucepan over high heat for 2-3 minutes, stirring, until lightly caramelised. Add marinara sauce and dried
oregano. Bring to a simmer then turn off the heat.Preheat the barbecue on medium-high heat. Baste stuffed squid tubeswith oil and place on the barbecue to sear for 2 minutes on each side. Reduce heat to medium and cook for a further 3-4 minutes on each side.

Transfer to a serving dish and top with the warm sauce. Sprinkle withchopped parsley and serve with a crusty baguette on the side, perfect for mopping up the last bits of the sauce.

*Notes: We used peri-peri flavoured rice, but paella or Mexican-flavoured rice would also work well.