BBQ corn with garlic and chilli butter
Spicy garlic butter gives a modern twist to this classic BBQ side dish of charred sweetcorn. Makes the best accompaniment to grilled meats or fish.
BBQ squid
Serves 4 as a starter
Easy
Total time:
+ overnight freezing (optional)
This low-effort, high-impact recipe makes the most of abundant British squid and takes just 20 minutes to put together. Served with a chilli and garlic relish, it'll go down a storm at your next BBQ
Skip to ingredients
- 500g squidcleaned
- 1 tbsp olive oil
- ½ lemonjuiced
- 1 tsp sea salt flakes
- lime wedgesto serve
RELISH
- 3 tbsp olive oil
- 3 red chilliesroughly chopped
- 3 garlic clovesroughly chopped
- 30g flat-leaf parsleyroughly chopped
Nutrition: Per serving
- kcal204
- fat13.2g
- saturates2.1g
- carbs1g
- sugars0.5g
- fibre0.7g
- protein19.8g
- salt1.6g
Method
step 1
If you have time, freeze the squid overnight then defrost in the fridge – this will help to tenderise the meat before you cook it on the BBQ.
step 2
Heat up the BBQ. You will need the coals to be very hot so you can cook the squid in just 2 minutes and keep the meat tender.
step 3
Take the head of the squid and cut it into 1cm rings from bottom to top. Cut the tentacles into two or three pieces.
step 4
Mix the ingredients for the sauce, making sure not to chop too finely – you want to be able to taste each individual element as you bite into the squid. Pour half the relish over the squid to give it a good coating, along with the extra olive oil, lemon juice and sea salt.
step 5
Put the tentacles on the BBQ first for 30 seconds before putting on the rings. After 1 minute, turn the pieces over and cook for another minute.
step 6
Quickly put the squid into a big bowl, pouring the remaining relish on top to coat or serve alongside. Serve with lots of lime and eat straight away.
