Barbecued Moroccan squid
Ingredients
1 tsp sweet paprika
½ tsp ground coriander
½ tsp ground cumin
½ tsp cayenne pepper
4 garlic cloves, crushed
juice of ½ lemon
2 tbsp olive oil
8 medium squid, slit down one side of each tube
16 bamboo skewers, soaked in water for 20 minutes
A delicious take on squid with a kick
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Method
Make the paste and marinate the squid before you go down to the beach.
1 Put the chopped coriander and parsley in a mini food processor. Add the spices, garlic, lemon juice and oil, and season well with salt and freshly ground black pepper. Whiz to make a smooth paste, then put into a shallow plastic container.
2 Open each piece of squid, spread out flat and slash down one side. Add to the paste and stir so it is coated well. Cover and chill in the fridge for at least 4 hours or up to 24 hours.
3 To skewer the squid, take two soaked bamboo skewers. Push one lengthways through one side of the squid and one through the other side. Repeat with the other skewers and the remaining squid. Cook on the barbecue for 3-4 minutes, turning occasionally.
Comments
In this month's issue of...
- Memories are made of this: wake up to a sea view, walk a frosty coastal path, take tea in a grand hotel
- Find your dream home: light, airy and seconds from the beach
- Autumn seaside breaks
- When we were young: Suggs, Carol Ann Duffy and Mark Hix's seaside childhoods
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