Serves 4

This dish not only tastes great, 
it looks fantastic, too. The pale cooked squid provide the perfect backdrop for the vibrant colours of the marinade. The dish is lovely as an accompaniment to 
a barbecue, but also works really well when served as an elegant starter on a summer evening. You can also make the entire dish in advance, because the squid can be left in the marinade overnight.

500-600g large whole squid, cleaned

Olive oil, to drizzle

Sea salt and freshly ground 
black pepper

For the chilli and herb dressing

100ml olive oil

Juice of 2 limes

1 long red chilli, trimmed and sliced on the diagonal

1 tsp coriander seeds

Small bunch of coriander, leaves roughly chopped

2-3 spring onions, trimmed and sliced on the diagonal

Half a red onion, peeled and finely chopped

1 First, prepare the dressing. Mix together all the ingredients in a bowl and season well. Cover with clingfilm and leave in a cool part of the kitchen for at least an hour, so that the flavours have time to infuse. (You can even make this the day before and chill the dressing overnight.)

2 Wash the squid and pat dry with kitchen paper. Put the tentacles in a large bowl. Cut open the tubular bodies, then score in a crisscross pattern. 
Add them to the bowl, drizzle with olive oil and sprinkle with some seasoning.

3 When the barbecue is ready, cook the squid for 2-3 minutes on each side until opaque and just cooked. Transfer to a plate and pour over the dressing. Serve at once or at room temperature.

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