Ingredients

• 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

Directions

• 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.