Barbecued Moroccan squid

Serves: 8

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Total Time: 50

Prep Time: 45

Cook Time: 5

• 5 tablespoon(s) each freshly chopped coriander and flat-leafed parsley
• 1 teaspoon(s) sweet paprika
• ½ tsp ground coriander
• ½ tsp ground cumin
• ½ tsp cayenne pepper
• 4  garlic cloves, crushed
• juice of ½ lemon
• 2 tablespoon(s) olive oil
• 8 medium squid, slit down one side of each tube
• 16  bamboo skewers, soaked in water for 20 minutes

Method

1. Make the paste and marinate the squid before you go down to the beach.
2. 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.
3. 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.
4. 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.

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