|800 g||calamari — tubes, cleaned|
|100 g||chorizo — diced|
|100 g||ricotta cheese — crumbled|
|10 g||fresh parsley — finely chopped|
|10 g||fresh basil — finely chopped|
|lemon — halved, juice only|
|2||coconut oil — melted|
|salt and freshly ground black pepper — Himalayan crystal|
|lemon — wedges, to serve|
Place the calamari tubes on a board.
For the stuffing: Mix all the ingredients together (make sure you season well).
Pack the stuffing into the calamari tubes and secure each with a toothpick that’s been soaked in water.
Cook over medium coals until browned on both sides.
To serve: Serve calamari with extra lemon wedges.
Reprinted with the permission of Fairlady.