Method

• Remove squid tubes from fridge and pat dry with paper towels. Heat microwave rice for 60 seconds per pouch to loosen, place in large bowl and add frozen peas. Mix well.
• Secure one end of each tube with toothpick. Stuff rice mixture into tubes and secure open ends with toothpicks. Gently score squid using sharp knife.
• Dice chorizo and cook in medium saucepan over high heat for 2-3 minutes, stirring until lightly caramelised. Add marinara sauce and dried oregano. Bring to simmer then turn off heat.
• Preheat barbecue on medium-high heat. Baste stuffed squid tubes with oil and place on barbecue to sear for 2 minutes on each side. Reduce heat to medium and cook for a further 3-4 minutes on each side.
• Transfer to serving dish and top with warm sauce. Sprinkle with chopped parsley and serve with a crusty baguette on the side.