Piri Piri Squid

Piri Piri Squid

Squid has seen something of a revival recently and can now be found on the menus of some of London's best restaurants. There's no questioning why when you taste this dish!

Ingredients

500g very fresh squid (cleaned by your fish monger) from Furness Fish & Game

1 tablespoon vegetable oil

Juice of 1 lemon from Only Organics

½ teaspoon paprika from Spice Mountain

1 teaspoon dried oregano

1 teaspoon ground ginger

1 teaspoon ground cardamom

1 teaspoon garlic powder

½ teaspoon salt

½ teaspoon piri piri pepper or cayenne pepper

 Preparation Method

Get your squid as dry as possible, using  a clean tea towel or kitchen roll.

Mix all of the dry ingredients together in a bowl with the vegetable oil.

Cut the carapace of the squid into rings and keep the tentacles whole (or cut in half lengthways if large).

Add the squid pieces to the marinade and leave for at least an hour.

Get a grill pan or barbecue blistering hot. If you do not have access to either use a non-stick frying pan.

Add squid to the grill pan and do not move it for at least a minute- allow crusty grill lines to form and then turn the squid over. Do not cook for more than 2-3 minutes as it will go tough.

Serve with a squeeze of lemon.