Grilled Calamari with Feta

Chef Jon Davies

1 pound squid, preferably fresh, cleaned 6 to 8 pieces, 6 to 8 inches long
2 Tbsp extra-virgin Greek olive oil plus more as needed
1 red or yellow onion, chopped
2 garlic cloves, finely chopped
1½ cups crumbled Greek feta
½ cup coarsely grated Graviera or Kefalograviera cheese, or any mild, nutty sheep’s-milk cheese
½ cup fresh anthotyro or ricotta cheese, drained
½ cup fresh dill, chopped
½ cup chopped fresh mint
1 grated Finely zest of lemon
1 medium egg
1 tsp crushed pink peppercorns
Salt and freshly ground black pepper
2-6 Tbsp plain breadcrumbs, as needed
2 lemons, quartered

In a medium skillet, heat the olive oil over medium heat. Add the onion and cook until wilted and lightly golden. Stir in the garlic. Transfer the mixture to a bowl and let cool.
Add all the cheeses, dill, mint, lemon zest, and egg to the bowl with the onion and toss to combine. Season with pink peppercorns, salt and black pepper to taste. (The mixture will likely be salty enough with the feta, so you may not need to add any salt.)
Stir in 2 tablespoons of the breadcrumbs to help bind the mixture. Test it by shaping a small ball with your hands; if it is still too loose to hold its shape, add more breadcrumbs, 1 tablespoon at a time, until firm enough. Cover and refrigerate the mixture for 30 minutes to help firm it up.
Remove the squid and filling from the refrigerator. Stuff each of the squid tubes with enough of the filling to come up to about ¼ inch (6 mm) from the top so that when the stuffed squid shrinks during cooking, it doesn’t burst. Using a toothpick, secure the open end of the tube closed.
Preheat the grill on high heat. Brush the grill grates or pan with a little olive oil. Place the stuffed squid and tentacles (separately) on the grill or in the hot grill pan and cook for 5 to 7 minutes, turning with kitchen tongs a few times, until lightly browned.