- Serves: 4
- Cook Time: 5 minutes
- Prep Time: 25 minutes
- Effort: medium
For the coriander sauce
- 1 small bunch mint
- 1 big bunch coriander
- 3 garlic cloves, peeled
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1-1 1/2 tsp dried red chilli flakes
- juice of a lemons
- 7 tbsp olive oil
- 1 small red onion, peeled and grated
For the squid
- 4 medium whole squid, cleaned and prepped
1. Take the leaves from the mint stalk but leave the coriander whole. Add to the food processor along with the garlic, ground cumin, ground coriander, chilli flakes and lemon juice. Sprinkle with 1 tsp flaked sea salt and pour over the olive oil.
2. Blitz until the mixture is well blended and almost creamy in texture. You may need to remove the lid and push the mixture down a couple of times with a spatula until the right consistency is reached. Once smooth stir in the grated onion, but do not blend again.
3. Slice open the bodies of the squid and flatten out. Gently score the inside with a sharp knife. Put the squid and the tentacles in a shallow dish and cover with the coriander sauce. Turn to coat a couple of times, then cover and chill for an hour or so.
4. Lift the squid from the marinade, smoothing off any excess by sliding your fingers down the length of each fish. Cook over a hot barbecue score side down for about 1-2 minutes on each side brushing with the coriander sauce until curled and slightly charred.
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