grilled calamari

PREP

Behead one fresh squid. Discard the beak, but hang onto the tentacles: you can eat them too and they'll be marvelous, so long as you don't overcook them.

Carefully open the squid's body with a knife and lay it out flat. Discard the 'plastic' membrane and use some paper towel to wipe away the residue. Trim the wing tips.

Carefully use the tip of the knife to score a criss-cross pattern into one side of the flesh. Cut squid into thick strips. Rub with diced fresh chilli, minced garlic and ground black pepper. Smear with olive oil. Allow to marinate in fridge for a couple of hours.

COOK

Pre-heat grill pan or barbecue to high. Place squid pieces, scored side up, onto pan. Squeeze lemon half over them. After 45 seconds, flip squid pieces. Grill for another 45 seconds. Turn once more to ensure curled part cooks properly.

Tentacles can be grilled with the body. Be really, really, really careful as it's so easy to overcook them.

Serve warm, dressed with lemon juice.