Grilled Squid

1. 1

   Clean (see left): 1 pound small squid.

2. 2

   Season and marinate the bodies and tentacles in: 2 to 3 tablespoons olive oil Salt, Fresh-ground black pepper, Dried chile flakes, 2 tablespoons chopped fresh marjoram or parsley.

3. 3

   The squid is easier to grill on skewers, with the bodies and tentacles cooked separately.

4. 4

   Thread the bodies onto bamboo skewers across the opening so that they lie flat, and skewer the tentacles across the thickest part of the ring.

5. 5

   Grill the skewers of squid over a hot fire.

6. 6

   If small they will only take a few minutes on each side.

7. 7

   Turn more frequently if the fire is quite hot; it is ideal if they get a little crisp on the outside and remain tender on the inside.

8. 8

   Serve hot or at room temperature.

No additional tips available.