Ingredients
- 350 g (12 oz) squid tubes, cleaned
- 4 garlic cloves, chopped
- 2 tablespoons olive oil
- 2 tablespoons finely chopped parsley
- 1 large tomato, peeled, seeded and finely chopped
- 25 g (1 oz/1/4 cup) grated parmesan cheese
Method
1. Cut the squid tubes in half lengthways, wash and pat dry. Lay them flat, with the soft, fleshy underside facing upwards, and cut into rectangular pieces, about 6 × 2.5 cm (2 1/2 × 1 inches). Finely honeycomb by scoring the fleshy side with diagonal strips, one way and then the other, to create a diamond pattern. Do not cut right through the flesh.
2. Mix the garlic, oil, half the parsley, and salt and pepper to taste in a bowl. Add the squid and refrigerate for at least 10 minutes.
3. Cook on a very hot, lightly oiled barbecue grill plate or flat plate in 2 batches, tossing regularly, until the squid just turns white (take care never to overcook squid or it can become tough). Add the chopped tomato and toss through to just heat.
4. Arrange the squid on a plate and scatter with the parmesan and remaining parsley.
