Grilled Squid

Directions

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.