A blue plate with rings of squid next to a small bowl of chilli and herbs on an orange table

BBQ squid

Name: BBQ squid
Total time: 20 min
Yield: Serves 4 as a starter
Ingredients: 500g squid, cleaned; 1 tbsp olive oil; ½ lemon, juiced; 1 tsp sea salt flakes; lime wedges, to serve; 3 tbsp olive oil; 3 red chillies, roughly chopped; 3 garlic cloves, roughly chopped; 30g flat-leaf parsley, roughly chopped

Preparation and cooking time
- Total time20 mins
- + overnight freezing (optional)
Easy
Serves 4 as a starter

Ingredients

500g squid, cleaned
1 tbsp olive oil
½ lemon, juiced
1 tsp sea salt flakes
lime wedges, to serve

RELISH

3 tbsp olive oil
3 red chillies, roughly chopped
3 garlic cloves, roughly chopped
30g flat-leaf parsley, roughly chopped

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.