Grilled Malunggay Stuffed Squid

Combine squid and lemon juice in a bowl. set aside.

 Make the stuffing: heat oil in a skillet. Fry squid tentacles until opaque and cooked through. remove from heat. Mince tentacles and set aside. Let cool.

In a bowl, combine squid tentacles, flaked galunggong meat, garlic, onions, tomatoes, malunggay, lemon juice, soy sauce, egg, salt, and pepper.

Spoon mixture into squid, making sure not to add too much. secure ends with toothpicks.

Using a grill pan over medium heat, grill squid for about 2 to 3 minutes on each side. Slice into rings before serving, if preferred.