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Squid is a regular on the menu all along the coastline of
Andalucía and this dish can be cooked ahead
of time and left to marinate in the fridge until required.
 Ingredients
- 1 kg small to medium sized squid
- juice of 1 lemon
- 125ml of olive oil
- 15g chopped fresh parsley
- 1 garlic clove, chopped
- 1 small dried red chilli, crumbled
How to prepare
To clean the squid you need to pull the tentacle part out of the body and then from the inside of
the body cavity, pull out the transparent bone and discard. Rinse it all out thoroughly with cold water.
Then hold the tentacles firmly in one hand and squeeze out the hard beak part and cut it off at this
point. The tentacle part should now look like a neat crown. Rinse again under cold water and pat dry
with kitchen paper.
To cook you need to heat a griddle pan or bar-b-que to fairly hot and cook the squid until it has
grill marks on the underside and is opaque white in colour. Then turn over and cook on the other side.
When cooked mix the squid thoroughly in the marinade made with the lemon juice, olive oil, parsley,
garlic and chilli and season with salt and pepper.
Serve with bread and a salad and dress with any left over marinade.
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