Oscar Hather//Hearst Owned

BBQ sweet chilli squid

Name: BBQ sweet chilli squid
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 400 g raw cleaned squid tubes, defrosted if frozen; 3 tbsp. sweet chilli jam; 1 garlic clove, finely chopped; Juice 1/2 lime; 2 tbsp. finely chopped coriander or parsley; 1 lemon, quartered; 6 tbsp. mayonnaise; 2 garlic cloves, crushed

We've served this BBQ squid with a lovely lemon aioli

By Emma FranklinPublished: 16 May 2019

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Hot and fast is the secret to cooking squid successfully, so it remains tender and juicy. Barbecuing the lemons before juicing them adds a roasted sweetness to the cheat’s aioli that serves as dip.

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Yields:

4 serving(s)

Prep Time:

25 mins

Cook Time:

5 mins

Total Time:

30 mins

Cal/Serv:

257

Ingredients

400 g raw cleaned squid tubes, defrosted if frozen
3 Tbsp. sweet chilli jam
1 garlic clove, finely chopped
Juice 1/2 lime
2 Tbsp. finely chopped coriander or parsley

For the lemon aioli

1 lemon, quartered
6 Tbsp. mayonnaise
2 garlic cloves, crushed

Directions

1. Step 1 First, prepare the squid. Use a thin knife to scrape out any loose membrane from the inside of the squid tube, being careful not to cut through the sides. Pat squid dry with kitchen paper and place in a large bowl.
2. Step 2 In a small bowl mix the chilli jam, garlic, lime juice and some seasoning. Add half the chilli mix to the squid along with the oil; toss to coat. Stir coriander into reserved chilli mix.
3. Step 3Barbecue the lemon wedges for 2min on each side until charred. Squeeze juice into a bowl and mix with the mayonnaise, garlic and some seasoning.
4. Step 4Barbecue the squid, or cook in a large griddle pan, over very high heat for 2min per side, until lightly charred. Brush with the remaining chilli jam, cook for 30sec more then remove to a plate and serve with the lemon aioli.

GH Tip: To cook without a BBQ, cook on a very hot griddle pan over a high heat for 2min per side, cooking in batches if needed as to not overcrowd the pan.