Directions

1. In a large saucepan, blanch the squid bodies and tentacles in salted water for 1 minute. Drain on paper towels and place in a sealed plastic bag.
2. In a bowl, combine the garlic, salt, cayenne, lemon juice and zest, oil and pepper. Pour over the squid and reseal the bag. Refrigerate for 2 hours.
3. In a bowl, combine the cheese, pine nuts and spinach.
4. Preheat the grill.
5. Stuff the squid bodies with the cheese mixture and close with toothpicks
6. Grill the stuffed squid and the tentacles until the flesh is opaque and seared on each side.
7. Serve immediately.