- 4 squid weighing about 250g/9oz each, cleaned
- 1 lemon, zest only
- good pinch cumin
- pinch sea salt
- olive oil
- 1 garlic clove, pasted
- ½ handful of fresh coriander, chopped
- Take the prepared squid, make a cut down one side of the body tube and open it. If you have had to use chunks of a large squid, then just lightly score the inside of the flesh, which will help tenderise it.
- Mix the lemon zest, cumin, sea salt, garlic and olive oil and rub into the squid and leave to marinate for a minimum of two hours in the fridge.
- Heat your grill plate until white patches start to appear.
- Remove the squid from the marinade and grill either side for no more than two minutes to ensure that you get those lovely black grill lines across the flesh.
- Push the squid down with the back of a fish slice and do the same with the tentacles.
- Take the squid off the hot grill and serve on a plate with a sprinkling of sea salt, juice of the lemon and sprinkling of fresh chopped coriander. Serve with a mixed green salad.