GRILLED SQUID WITH LEMON AND WILD THYME

a perfect starter or refreshing lunch- quick to prepare, light and healthy

• 2 garlic cloves
• 4 tablespoons olive oil
• 2 teaspoons Arabica Fish Seasoning
• 1kg cleaned squid (tubes and tentacles)
• a good pinch of sea salt flakes
• For the dressing
• 2 tablespoons Olive oil
• 1 fresh lime

Serves 4

Our Arabica Fish Seasoning is rich in sun-dried wild thyme, shade-dried limes, fennel seeds and caraway, which adds a delicious piquancy to the delicate flavour of the squid.

Peel the garlic and crush it to paste with a pestle and mortar. Add the Arabica Fish Seasoning and a pinch of salt and mash into the garlic, adding the olive oil until you have a smoothish marinade.  Get your cleaned squid give them a quick rinse and shake them dry, then cut each squid tube down one side so that it opens out flat. Using a sharp knife, lightly score the flesh on one side with diagonal cross-cuts to create a diamond effect. Be careful not to cut all the way through. Leave the squid in the marinade for an hour.

Make your grill or ridged griddle pan good and hot. Lay the pieces of squid on the ridges and let them cook for a few seconds on each side but don’t move them around too much. Remove them as soon as they are lightly coloured from the griddle bars. They should take no longer than 1-2 minutes to cook otherwise they will become very rubbery.

Divide between two plates, drizzle with extra virgin olive and a squeeze of fresh lime. Serve with a light tomato and onion salad.