Calamari or squid, raw
400 g, cleaned
2 clove(s), crushed
1 medium, wedges to serve
- Score calamari with a small knife in a crisscross pattern (without cutting all the way through) and cut into 5cm pieces. Place in a bowl with olive oil and smoked paprika, and garlic. Season with salt and pepper and toss to combine.
- Chargrill on high heat for 2 minutes each side or until opaque and lightly charred. Serve with lemon wedges.