Stuffed Calamari with Prosciutto

For the marinade, peel and finely chop the garlic cloves. Pluck the parsley leaves from the stems and also chop finely. Mix all ingredients together.

Carefully rinse the calamari with cold water. Detach the head and tentacles from the body and discard the head. Remove the ink sac and schoolp from the body. Rub off the brown skin with your fingers. Now cold rinse calamari again inside and out.

Let the calamari with the tentacles marinate for about 1 hour.

Meanwhile, for the filling, cut the Parma ham into strips and dice the mozzarella. Pluck the parsley leaves from the stem and chop finely. Mix the ham, cheese and parsley and stuff the squid bodies with it. If necessary, poke the openings with a toothpick.

Place the stuffed calamari and the tentacles on the grill and grill on all sides. To prevent the tentacles or small squid bodies from falling through the grate, use an aluminum tray if necessary.

Serve the grilled calamari with lemon wedges and fresh white bread or garlic bread.

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