Prep time:including marinating
Total time:including marinating
Skill level: Easy peasy
Costs: Cheap as chips
This Spanish tapas is great for sharing with friends and family. Marinate your squid for two hours, then cook on a griddle pan for 1-2 minutes. Serve with coriander, lemon, salt and pepper - it's that simple! This recipe serves 4-6 people. Leaving the squid rings to marinate means they'll be bursting with warming flavours. You could serve your squid tossed in fresh pasta instead as a main course.
- Zest of 1 lemon
- ¼-½ tsp ground cumin
- 1 garlic clove, peeled and crushed with ½ tsp salt
- 2 tbsp olive oil
- 12 baby squid, cleaned
- Coriander and lemon cheeks, to serve
Buy squid frozen in 500g packs to keep handy in the freezer, as they thaw fairly quickly.
- Mix the zest, cumin and garlic with the olive oil in a large shallow non-metallic dish. Leave to marinate, chilled, for at least 2 hours.
- Heat a griddle pan until really hot. Cook the squid, a few at a time, pushing the pieces down on the ridges with a fish slice to cook them quickly (1-2 mins) and evenly on both sides, and get the char marks. They will curl up. Cook the tentacles for about 30 seconds.
- Serve the squid with coriander, lemon cheeks, sea salt and pepper.
Nutritional information per portion
- Calories 73(kcal)
- Fat 4.5g
- Saturates 0.5g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.