Preparation time is 15minutes
Cook time is 2minutes
Total time is 17minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
For the grilled squid
- 600grams whole squid, choose small young squid, rather than one large one
- 4tablespoons olive oil
- 2 hot red chillies, small, deseeded and finely chopped
- 1 garlic clove, crushed
- 1 lemon, zest and juice
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 1 lemon, cut into wedges (to serve)
- 100grams rocket leaves
- 1 handful fresh flat leaf parsley, roughly chopped
- 2tablespoons olive oil
- 1/2 lemon, juiced
Method
Step 1 of 4
Clean the squid by grabbing the head and tentacles together in one hand, and pulling them out of the body. Cut the head from the tentacles and discard, making sure that the tentacles remain attached as one. Cut or pull out the small beak from inside the tentacles. Pull out and discard the strip of transparent cartilage from inside the body, and rinse the body (the thin outer skin should peel away) and tentacles thoroughly. Pat dry with kitchen paper.
Step 2 of 4
Put the tentacles and bodies (tubes and wings attached) in a bowl with the olive oil, chillies, garlic, and lemon zest and juice. Season with salt and black pepper.
Step 3 of 4
Heat the barbecue or charcoal grill until hot. Grill the squid bodies and tentacles over a high heat for 1–2 minutes, turning halfway through cooking, until lightly charred on all sides. Remove to a chopping board. Cut the tentacle clusters in half crossways, and put in a bowl. Slice the tubes into 3mm rings, slicing through the wings as you go, and put in the bowl with the tentacles.
Step 4 of 4
Add all of the salad ingredients to the bowl with the squid, and toss through gently. Serve immediately with lemon wedges.
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