SquidOnline Catalogue | Squid, octopus and cuttlefish | Squid Don't just think battered squid ringsThere's ordinary squid, fan-tailed squid, calamari-type squid, baby squid, whole squid, squid with tentacles, squid rings, there's a long list. First, fresh squid, then frozen squid. And don't forget squid ink and ready to eat squid salad at the bottom of this page. SUSTAINABLE.
|  | | |  Squid on the barbeque - main course or starterOne cleaned prepared fresh squid with its tentacles will serve four, or more if it's to be a starter rather than a main dish.
You'll need
A cleaned whole fresh squid with tentacles 500g
Salt and freshly ground black pepper
A few tablespoons of olive oil
Juice of 2 lemons
A red pepper, thinly sliced. This can be a sweet pepper or a chilli pepper, depending on your taste
Couple of tablespoons of chopped coriander, not too finely chopped
A few spring onions thinly sliced, use some of the green tops as well as the white onion
Mix everything except the squid to make a dressing/marinade. Cover and leave for at least an hour or overnight.
Rinse the squid. Put the tentacles into the marinade. Cut open the tubular body so that it's flat, then score it lightly, don't cut right through. A crisscross pattern looks good when it's cooked. Cut into squares or (you need manageable pieces to go on the barbeque, so don't cut them too small or they'll slip through the grid onto the coals!). Put the pieces into the marinade with the tentacles.
When the barbecue is ready, cook the squid for 3-4 minutes on each side until opaque and just cooked. Serve at once with any left over marinade poured over. Don't cook for too long as squid is tough when over cooked.
If it's raining, cooked the squid on the stove on a griddle or under the grill. The squid can be cut up into small pieces and served as a starter, hot or warm.
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