1-1 1/2lb (500-750g) small squid
Pinch of salt
freshly ground black pepper
1/2 tablespoon fennel leaves, chopped
2 tbsp (1 oz) 25 g butter, softened
Herbed oil
Lemon wedges to garnish
Pinch of salt
freshly ground black pepper
1/2 tablespoon fennel leaves, chopped
2 tbsp (1 oz) 25 g butter, softened
Herbed oil
Lemon wedges to garnish
method
1. First prepare the squid.
2. Chop the tentacles fairly finely, season and combine with the fennel leaves and softened butter.
3. Stuff the squid sacs and secure with wooden toothpicks or cocktail sticks.
4. Now light the barbecue (or heat the grill).
5. When you are ready to cook, brush the squid with herbed oil and barbecue for about 15 minutes, turning them for even cooking.
Serve with wedges of lemon.
2. Chop the tentacles fairly finely, season and combine with the fennel leaves and softened butter.
3. Stuff the squid sacs and secure with wooden toothpicks or cocktail sticks.
4. Now light the barbecue (or heat the grill).
5. When you are ready to cook, brush the squid with herbed oil and barbecue for about 15 minutes, turning them for even cooking.
Serve with wedges of lemon.
serving amount
serves 4
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