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Whisk together 2 tbsp olive oil, the turmeric and the black pepper to form a smooth sauce. Add the baby squid, toss, then leave to marinate in the fridge for 2 hours.
Heat the grill to medium-high. To make the dipping sauce, combine all the ingredients (reserving a few chilli slices) in a small bowl and leave to one side.
Remove the baby squid from the marinade and thread onto 4 skewers – 4 on each. Arrange the skewers on a baking tray and grill for about 2-3 minutes on each side or until the squid have turned opaque.
To serve, remove from the heat, put on a serving dish with the bowl of dipping sauce and garnish with fresh slices of chilli.
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