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    • BBQ sweet chilli squid

    Mark Sharron
    Easy
    5 minutes
    4
    Amount Per Serving: Calories 257; Protein 16g; Fat 19g; Carbs 7g
    Squid cooked hot and fast is tender and juicy. Charring the lemons before juicing them adds a roasted sweetness to the sauce that can be used as a dip.
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    Ingredients

    • 400g raw cleaned squid tubes
    • 3 tablespoons sweet chilli jam
    • 1 finely chopped garlic clove
    • 2 tablespoons finely chopped coriander
    • Lime juice
    • Olive oil
    • For The Lemon Aioli:
    • 1 lemon, quartered
    • 6 tablespoons mayonnaise
    • 2 crushed garlic cloves

    Method

    • Clean the squid, scrape out any loose membrane from the inside of the squid tube using a thin knife. Be careful not to cut through the sides. Pat the squid dry using kitchen paper and place in a large bowl.
    • In a smaller bowl, mix the chilli jam, crushed garlic, lime juice and add seasoning. Half of this mixture plus a bit of olive oil will be added to the squid. Coat each squid with this liquid mixture.
    • Stir the chopped coriander into the reserved chilli mix.
    • For the lemon aioli, grill the lemon wedges for 2min on each side until charred. Then, squeeze the juice into a bowl and mix it with mayonnaise, garlic, and some seasoning. Set aside.
    • You may now barbecue the squid, or cook in a large griddle pan, over very high heat for 2min per side, until lightly charred.
    • Brush with the remaining chilli jam, cook for 30sec then remove.
    • Serving Suggestions: Serve with the lemon aioli.

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