Chargrilled chilli and rosemary squid

as seen in Crumbs Bath and Bristol


    3 garlic cloves, finely chopped

    2 red chillis, finely chopped

    1 tbsp rosemary, chopped

    extra virgin olive oil

    2-3 fresh squid, cleaned, with tentacles

    ½ lemon

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Main serves 2

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Make the dressing: combine the garlic, chilli and rosemary. Add just enough oil to cover.


Oil and season the squid and tentacles, and cook over a hot barbecue. Let the squid get nice and charred before turning over (approx. 3 minutes), then flip and cook for another 1 minute on the other side. Remove from the heat.


Slice into rings, dress liberally with the chilli oil and serve with lemon wedges.

Photo by Kirstie Young

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