- Serves: 4
- Cook Time: 10 minutes
- Prep Time: 30 minutes plus 30 mins to marinate
- Effort: medium
- 8 squid tubes
For the marinade:
- 2 red chillies, deseeded and finely chopped
- 2 clove garlic, finely chopped
- 3 tbsp olive oil
- salt and black pepper, freshly ground
For the dressing:
- bunches oregano
- 1 lemon, juice
- 5 tbsp olive oil
1. Remove the wings and outer skin of the skin of the squid. Cut away tentacle below the eyes and squeeze out the small beak that you'll find at the centre of the tentacles. Using a knife make a lengthwise split along one side of each squid so you can open up the tube. Scrape out and discard the guts and cartilage. Using a serrated steak knife, score incisions in a cross-hatch across the inside of the squid from left to right, and then repeat the other way to help tenderise the squid. Carefully pat dry.
2. For the marinade, put the chillies and garlic in a mixing bowl. Add the olive oil and a pinch of salt. Place dry squid tubes into this marinade; mix well and place to one side to marinate for at least 30 minutes, preferably longer.
3. For the dressing, remove all the leaves from the oregano and grind them using a pestle and mortar. Mix the oregano with a good pinch of salt and grind into a paste. Squeeze in the lemon juice and mix well. Now add the olive oil, mix well and add a good twist of black pepper to finish.
4. Remove the squid from the marinade and cook on a hot barbecue (or griddle pan) scored side down first. As the squid cooks, it slowly rolls into a tube and the natural juices of the squid will caramelise on one side. Then turn the squid over after about 3 to 4 minutes and cook on the other side; the squid should not be at all pink inside once it is cooked.
5. Toss in the dressing to serve.
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