Spanish Style Grilled Baby Squid
This is a fail-safe marinade for wonderfully smokey and spicy grilled squid. Perfect for the BBQ or an indoor griddle.

Ingredients

16 NorthernStar baby squid, cleaned * see note below
2 tsp smoked paprika ground
2 tsp coriander ground
2 tsp cumin ground
½ tsp salt
½ tsp black pepper
1 tsp red chilli flakes (optional)
½ tsp turmeric
3 cloves garlic, finely grated
Juice of 3 limes
¼ cup olive oil
20 x 10 cm bamboo Skewers

Cleaning baby squid
If you don’t know how to clean your squid the here's a step by step guide for you to follow. Click here.

Method

Clean your baby squid, wash out tubes and pat dry with paper towel.
Combine all marinade ingredients in a large bowl and mix thoroughly. Allow to marinate in a refrigerator for a couple of hours or overnight. The lime juice will begin the cooking process on the squid, so the longer you leave it the further this will have gone.
Skewer two baby squid through the top and bottom thirds with bamboo skewers to make them easy to handle and serve.
Heat a BBQ plate, griddle or fry pan over high heat and allow to heat to a high temperature before placing the squid on and cooking for around three minutes each side, or until opaque and tender.
Cook the remaining tentacles short and fast (around 3 minutes)
Serve squid piping hot with a leafy green or chick pea salad and bread.