Grilled Squid with Courgette

Instructions

1. 1

   Pat the cleaned squid dry with paper towels and cut the body into rings approximately 1 cm thick, leaving tentacles whole. Score the surface lightly in a crosshatch pattern to prevent curling.

   Tip: Scoring the squid helps it cook evenly and creates an appealing texture.

2. 2

   In a small bowl, whisk together 4 tablespoons of olive oil, minced garlic, lemon juice, oregano, and red chilli flakes. Season with salt and pepper.

   Tip: Prepare this marinade while you prep the vegetables to save time.

3. 3

   Place squid and courgette strips in a large bowl. Pour the marinade over and toss gently to coat evenly. Let sit for 10-15 minutes at room temperature.

   Tip: Don't over-marinate squid as the acid can make it tough; 15 minutes is ideal.

4. 4

   Preheat your grill to medium-high heat and lightly oil the grates with the remaining 2 tablespoons of olive oil.

   Tip: Test heat by holding your hand 10 cm above the grates; you should feel warmth in about 3 seconds.

5. 5

   Place courgette strips directly on the grill first, as they need slightly longer to cook. Grill for 4-5 minutes per side until golden with light char marks.

   Tip: Keep the courgettes moving slightly to prevent sticking and ensure even cooking.

6. 6

   Add the squid rings and tentacles to the grill alongside the courgettes. Cook for 1.5-2 minutes per side until the flesh becomes opaque and just cooked through.

   Tip: Overcooked squid becomes rubbery; aim for translucent flesh that turns white when done.

7. 7

   Transfer both squid and courgettes to a warm serving platter. Scatter fresh parsley over the top and drizzle with any remaining marinade and a squeeze of fresh lemon juice.

   Tip: Serve immediately while the grill marks are prominent and the squid is tender.