Serves 6-8

8-10 medium-small calamari (1 ½ -2 pounds), cleaned, bone discarded, heads separated

Marinade

3 tablespoons olive oil

2 tablespoons freshly squeezed lemon juice

Good pinch Aleppo or Maras pepper, or Pepper Flakes to taste

Stuffing

3 tablespoons dried whole-wheat breadcrumbs or ground barley paximadia 

1/4 cup raw almonds (not peeled)

½ cup pitted firm green olives

Zest of 1 non treated lemon

2-3 sprigs fresh thyme, chopped

1 ½ – 3 teaspoons Aleppo or Maras pepper, or pepper flakes to taste

Salt

Wash calamari in and out and pat dry with paper towels. With scissors or a very sharp knife cut a ¼-ich slit on one side, near the pointed end of each calamari tube.

In a bowl mix the olive oil, lemon and chili to make the marinade. Toss the calamari (body and heads) in the marinade, rubbing with your finger and making sure that they are moist inside and out. Set aside for about 20 minutes.

In a blender pulse together the breadcrumbs, almonds, olives, zest, thyme and chili. Add salt sparingly, olives are usually quite salty.

Light the barbeque or heat the griddle.

Stuff each calamari tube with about 2 teaspoons stuffing and secure the top with a toothpick.

Place the stuffed calamari, cut side up, together with the heads on a well-oiled rack,  close to the burning coals, or on an a very hot griddle.

 As the calamari tubes puff up, press carefully with tongs to extract the air. Grill until firm and marked, turning once or carefully rolling, to cook and mark on all sides, brushing every now and then with the marinade, about 8 minutes total.

Slice and serve.

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