Stuffed calamari a la plancha (on the griddle)

1. Remove the calamaris' tentacles and fins, and chop them.
2. Set the bodies aside in the refrigerator.
3. In a frying pan, heat 30 ml (2 tbsp) of oil over medium-high heat.
4. Brown the onion for 2 to 3 minutes.
5. Add the garlic and the chopped calamari meat. Season with salt and pepper. 
6. Cook for 8 to 10 minutes or until the water from the calamaris evaporates completely.
7. Add the chorizo and cook for another 2 minutes.
8. Remove from the heat and add the parsley.
9. In a bowl, place the mixture and add the bread. Stir well.
10. Refrigerate the stuffing for a few minutes.
11. Install the griddle on the barbecue and preheat to 260°C (500°F).
12. Stuff the calamaris.
13. Close the opening with a toothpick.
14. Season the calamaris with salt and pepper.
15. Pour 15 ml (1 tbsp) of oil onto the griddle.
16. Cover and cook the calamaris for 5 minutes on each side.
17. Sprinkle with lemon juice, a dash of olive oil and chopped parsley.
18. Serve immediately.

Tip:

If you don't have a griddle, you may use a cast-iron pan.