Grilled squid with lemon and parsley

Ingredients

For 1 serving

• Squid260 g
• Extra virgin olive oil2 teaspoons
• Parsley5 g
• Lemon juiceto taste
• Saltto taste

Contains: shellfish

Method

1. Clean the squid: gently pull the tentacles away from the body, remove the innards, clear quill, eyes and beak, peel off the dark skin and rinse under cold water.
2. Dry them very well with kitchen paper, open the bodies out flat and score the surface in a diamond pattern with a knife, without cutting through.
3. Heat the griddle over a high heat for 3–4 minutes, until searing hot.
4. Grill the bodies and tentacles for 2 minutes per side, pressing them down with a spatula, until opaque and marked; any longer and they turn rubbery.
5. Meanwhile wash, dry and chop the parsley; dress the hot squid with the extra virgin olive oil, lemon juice, parsley and salt and serve straight away.