Grilled squid and arugula salad

Serves 4

Ingredients:

1lb 5oz (600g) whole squid (choose small young squid, rather than one large one)

4 tbsp olive oil

2 small fresh red chiles, finely chopped

1 garlic clove, crushed

grated zest and juice of 1 lemon, plus extra lemon wedges, to serve

sea salt and freshly ground black pepper

For the arugula salad:

3½oz (100g) arugula

handful of fresh flat-leaf parsley leaves

2 tbsp olive oil

juice of ½ lemon

Method:

1 Clean the squid by grabbing the head and tentacles together in one hand, and pulling them out of the body. Cut the head from the tentacles and discard, making sure that the tentacles remain attached as one. Cut or pull out the small beak from inside the tentacles. Pull out and discard the strip of transparent cartilage from inside the body, and rinse the body (the thin outer skin should peel away) and tentacles thoroughly. Pat dry with paper towels.

2 Put the calamari tentacles and bodies (tubes and wings attached) in a bowl with the olive oil, chilli, garlic, and lemon zest and juice. Season with sea salt and black pepper.

3 Heat the grill of a barbecue or charcoal grill until hot. Grill the calamari bodies and tentacles over high heat for 1–2 minutes, turning halfway through cooking, until lightly charred on all sides. Transfer to a cutting board. Cut the tentacle clusters in half crosswise, and put in a bowl. Slice the tubes into ⅛in (3mm) rings, cutting through the wings as you go, and place in the bowl with the tentacles.

4 Add the salad ingredients to the bowl and toss gently with the squid. Serve at once with lemon wedges.

Grilled squid and arugula salad