Serves 6
600g cleaned squid
1 tbsp extra virgin olive oil
100g rocket, to serve
Lemon wedges, to serve
For the chilli parsley garlic sauce
3 red chillies, finely chopped
4 tbsp extra virgin olive oil
Juice of ½ lemon
2 tbsp parsley, chopped
2 garlic cloves, crushed
Salt and black pepper
1 Ask your fishmonger to gut and clean the squid. When you get home, separate the tentacles from the body. Cut the body on one side and open it up. Score the inside doing a criss-cross pattern lightly with a knife but without cutting through the squid. Rinse well and allow to dry in a colander.
2 Mix together all of the sauce ingredients and season well.
3 Toss the squid in a little oil and season. Preheat your barbecue or griddle pan until very hot. Place the tentacles on the barbecue first followed by the squid bodies cut side down. The squid should curl up into a roll. Cook for a minute before turning the tentacles over. The squid should only take a couple of minutes to cook but this does depend on the temperature of the barbecue and size of the squid.
4 Remove from the grill on to a plate with the rocket, drizzle with the sauce and serve with the lemon wedges.