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
- Serves: 4 persons
- 500g squid, cleaned
- 1tbsp olive oil
- ½lemon, juiced
- 1tsp sea salt flakes
- lime wedges, to serve
- 3tbsp olive oil
- 3red chillies, roughly chopped
- 3garlic cloves, roughly chopped
- 30g flat-leaf parsley, roughly chopped
Step 1If 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 2Heat 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 3Take the head of the squid and cut it into 1cm rings from bottom to top. Cut the tentacles into two or three pieces.
Step 4Mix 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 5Put 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 6Quickly 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.