"I always use metal skewers - they hold the heat and cook the meat internally," says David Moyle. "They can also be washed and reused rather than just thrown out."
- 500 gm southern calamari (about 2-3, depending on size), cleaned, ink sacs reserved (optional)
- 1 small garlic clove, finely chopped
- 60 ml (¼ cup) olive oil
- 1 tbsp squid ink, reserved from calamari or store-bought (see note)
- finely grated rind and juice of ½ lemon
- 1Prepare a barbecue for grilling. Clean the hoods of the calamari and reserve the ink sacs (see note). Cut into 2cm diamonds and thread onto skewers (about 70gm a skewer). Fold the tentacles and wings onto separate skewers (they take a little longer to cook). Refrigerate until required.
- 2Cook garlic in the oil in a small saucepan over medium heat until almost golden brown (2-3 minutes), then remove from heat and allow garlic to cool in oil. Strain off 2 tbsp oil and combine with squid ink, then brush mixture onto skewers.
- 3Grill squid over very hot coals, turning occasionally, until slightly charred and just cooked through (3-4 minutes). Scatter with lemon rind and crisp garlic, drizzle with lemon juice, season to taste with sea salt and serve.
If you're not confident dealing with the ink sacs, squid ink is available in 4gm sachets or in jars from Simon Johnson and The Essential Ingredient, or from select fishmongers. Drink suggestion: This is the territory of light, saline whites from seaside wine regions. The off-tap 2017 B. Flanders Fresh White Blend from the Mornington Peninsula, made for Longsong, is a great match. Drink suggestion by Mike Bennie.