Method

1. To make stuffing, heat oil in a small frying pan over a medium heat. Add onion and garlic. Cook for 5 minutes or until softened. Transfer to a large bowl. Add zest, juice, breadcrumbs, pine nuts, mint and salt. Stir well to combine. Set aside for 10 minutes.

2. Preheat barbecue grill or hotplate to medium-high. Using a teaspoon, insert filling into squid hoods, stuffing gently. Do not overfill, as the squid will shrink slightly during cooking. Secure opening with a toothpick. Drizzle with oil.

3. Add squid to grill and cook for 3 minutes on each side or until golden. Slice thickly and arrange on a serving platter. Drizzle with a little extra oil and season with salt. Serve with lemon wedges and coriander.