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
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.
Buy squid frozen in 500g packs to keep handy in the freezer, as they thaw fairly quickly.