CHARRED SQUID, FRESH PARSLEY AND CHILLI SAUCE

Charring squid over a hot BBQ has an aroma like no other.  Squid is caught off our coast and is affordable and easy to get.  It only takes minutes on a scorching grill and loves a good dressing like the one i have done.

Preparation - 20 minutes

Cooking time - 5 minutes

Skill - moderate

Serves 4

Ingredients

4 squid tubes (fresh or frozen), cleaned 

1 tbsp olive oil

1 red chilli, desseed, finely diced

½ cup flat leaf parsley, roughly chopped

1 clove garlic, minced

Salt and pepper to taste

1 lemon, zest and juice 

¼ cup olive oil

Method

Prepare the squid by cutting the tube in half lengthways, open the squid out and remove any membranes and discard.  Wash well and pat dry.

Using a sharp knife score small incisions across the squid taking care not to cut through the squid.  If you want you can repeat the process across the other direction. Repeat the process with the remaining squid. Set aside.

Add the finely diced chilli, parsley and garlic together in a small bowl, add ½ tsp lemon zest and 1 Tbsp juice, season with salt and cracked pepper to taste.  Add the oil and stir to combine. Adjust the balance of acidity and seasoning if necessary.

Preheat the barbecue to very hot.  If the BBQ is not hot enough the squid will stew and become rubbery.  

Season the squid lightly with salt and pepper, place scored side down on the grill and cook for 1-2 minutes. Loosen the squid from the grills and will start to curl up, turn over and cook for a minute more then remove immediately.

Place into the chilli dressing and toss to coat.  

Serve with more dressing and a simple roquette salad.