This is so light and fresh! Many people are put off by squid thinking it will be tough and chewy, but flashed over hot coals it is beautifully tender. It makes a change from the usual burgers and sausages on the barbecue.
Ingredients: For 3-4 people as a light starter
- 400 g fresh or frozen squid (for convenience I often buy mine frozen and ready prepped. In that case I just defrost them in the fridge overnight).
For the dressing:
- 3 tablespoons extra virgin olive oil
- 1/2 deseeded fresh red chili finely chopped
- 1.5 tablespoons lemon juice
- 1/2 clove crushed garlic
- 1 tablespoon chopped fresh parsley (fresh mint works very well too for a change)
- 1/4 teaspoon salt
- Fresh ground pepper
1. If your squid is fresh you need to prepare it. It is very easy and I just used the following You Tube video to guide me!
In summary you need to do the following:
- Pull out the tentacles from the main body. Cut just below the eye and discard the innards. Discard the beak.
- Pinch the two fins together, thread thumb underneath and pull them away from the body, along with the membrane and discard.
- Pull out the shell or ‘quill’ and then remove the innards using the back of a knife.
- Cut the squid open to obtain a flat piece , and scrape any more innards out and discard.
If using frozen squid all you need to do is separate the tentacles from the main body, and cut the body open to a flat piece.
2. Score the squid body in criss cross style and skewer up the bodies in such a way that they won’t roll up again as soon as they hit the heat. The tentacles can be cooked straight on the barbecue grid, they are too awkward to skewer up.
3. To make the dressing mix well the olive oil, lemon juice, chili, garlic, parsley and salt and pepper.
4. Brush the squid skewers with oil before barbecuing over very hot coals for 3-4 minutes, turning once.
5. Drizzle the barbecued squid with the dressing and eat straightaway while still piping hot! Enjoy 🙂
6. Give me a shout if you try this – I hope you like it 🙂