Deviled Calamari

Preparation:

Preparation: Soak the dried mushrooms in warm water. In the meantime, carefully clean the squids. Leave the sacs whole and finely chop the tentacles instead, collecting them in a bowl. Also chop the garlic, the parsley and the well-washed and squeezed mushrooms and add everything to the tentacles, together with a handful of oregano and the breadcrumbs. Season with salt and pepper and mix with enough oil to obtain a soft mixture. Stuff the squid pockets with the prepared filling, then close the openings with a thick needle and kitchen thread. Let the grill heat up. Place the stuffed squid on the hot grill: sprinkle them with salt and pepper, brush them with oil and let them cook for about 30 minutes over moderate heat, turning them often and brushing them continuously with oil. When cooked, transfer the 'deviled squid' onto a serving plate and serve piping hot, garnished with lemon wedges.