Serves 4-5 as a starter
1. Begin by butterflying the squid: locate the ridge inside the squid bodies, then cut down each body, in a line opposite to the ridge. Open out the squid into flat triangles, with the ridge running down the middle.
2. Lay the squid bodies outer side down, inside (ridge side) up and use a fairly blunt, serrated knife to score the flesh into diamonds. Make sure you don’t cut right through the flesh. Cut each butterflied squid body into 2 or 3 smaller pieces
3. Zest the lemon, or finely pare the rind, removing any pith, and then finely chop the pithless rind. Split and deseed the chilli, then chop very finely. Retain half of the lemon for squeezing over the cooked squid.
4. Mix the lemon zest, fresh or dried chilli, garlic and oil, and season well. Toss with the prepared, butterflied squid. Make sure the garlic and chilli are well distributed, catching in all the diamond crevices of the squid. Leave for 10 minutes or so, then toss again.
5. Heat a barbecue, cast-iron griddle or heavy-based ridged pan until really hot. Lay on the pieces of squid, diamond side up, and the tentacles, as they fall. Let them cook for just one minute before turning them all over.
6. Cook for a minute more. The butterflied squid pieces will want to curl up, so flip the pieces over one more time to encourage them to do so, and allow the curled-up pieces to get a final minute of cooking. Total cooking time: 4 minutes max. Serve immediately.
© River Cottage
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