SQUID WITH LEMON-GARLIC BUTTER

 

Preheat the barbecue. Cut open the squid and spread out the body to make a flat piece. Scrape out the guts and remove the eyes and mouth. Reserve the tentacles. Using a serrated knife, score the inner side of the body with a diamond pattern. Mix the chillies and lemon juice in a bowl with salt and pepper to taste.

Add the squid body and tentacles, turning to coat.

To make the lemon-garlic butter, gently fry the garlic in 15 g/h oz of the butter until just coloured. Add the lemon juice and the remaining butter. Stir until the butter has melted, with salt and pepper to taste. Pour into a jug and keep warm.

Grease the grill rack. Drain the squid, reserving the marinade.
Place the tentacles and body, scored-side down, on the rack.

Cook over hot coals for 1 minute, then turn, brush with the marinade and cook for a further minute, until just opaque. Be careful not to overcook.

To serve, arrange some rocket leaves on serving plates. Place the squid on top, garnish with chives and serve immediately with the lemon-garlic butter.

SERVES 4

6 squid
1-2 fresh red chillies, deseeded
and very finely chopped
2 tbsp lemon juice
sunflower oil, for greasing
salt and pepper
rocket leaves, to serve
snipped fresh chives, to garnish

lemon-garlic butter

3 large garlic cloves, thinly sliced
55 g/2 oz butter
juice of 2 lemons
salt and pepper