Marinating squid before sizzling it on the barbecue or griddle gives it a flavour boost. Accompany with a salad of mango, avocado and black beans
Ingredients
For the squid
- 800g fresh prepared squid
- zest 3 limes (reserve the juice for the salad, and wedges, to serve)
- 2 tbsp extra virgin olive oil
- 3 garlic cloves, smashed flat
- 1 ½ tsp mixed peppercorn, crushed
For the salad
- 1 large red onion, finely sliced
- 1 large mango, cut into small chunks
- 1 large red chilli, finely shredded (deseeded if you don't like it too hot)
- 400g can black bean, well rinsed then patted dry
- 3 ripe avocados
- small pack coriander, leaves only, torn
- extra virgin olive oil, for drizzling
Method
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Heat the barbecue. Meanwhile, marinate the squid for at least 30 mins, or up to 4 hrs. First, slash the squid tubes all over at 5mm-1cm intervals on each side, cutting through most of the flesh but leaving the sides intact. If there are any particularly large tubes, cut them in half width-ways. Put into a non-metallic bowl with the other squid ingredients and leave to marinate.
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For the salad, toss the onion, mango and chilli with the lime juice (from the limes used for the squid) and a pinch of salt and leave for at least 10 mins, or until the onion turns pink. Add the beans to one side of the bowl.
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Halve, stone and scoop the avocado into the salad bowl, then add plenty of seasoning and season the squid with sea salt.
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When the barbecue is ready, barbecue the squid tubes and tentacles for no more than 11⁄2 mins in total – the flesh should just change from greyish to opaque and shrink up into a spiral shape where you’ve made your cuts. Toss the salad ingredients together very roughly, pile onto a platter and top with the hot squid and coriander. Drizzle with extra virgin olive oil and serve with lime wedges on the side.