A step-by-step guide to preparing and grilling squid.
Purchase squid tubes that have been cleaned. Thaw and place on a clean, dry chopping board.
Slice the tubes into rings about 1cm wide and place in a large bowl. The flap at the end of the squid tube can be cooked or discarded.
Drizzle the oil over the calamari and stir, ensuring all surfaces are covered. Mix the dry spices together in a cup or small bowl, then sprinkle over the oiled calamari. Toss until all the squid strips are coated in the spices. Set aside to marinate while you heat up the grill.
Lightly brush your grill with oil. Once the grill is smoking hot, add a few rings to the pan and cook for 30 seconds to a minute on each side.
Cook the squid lightly for 2 minutes, turning halfway to ensure even cooking. Your squid should be lightly browned and easy to chew. Be careful not to overcook as your squid will become rubbery.
Place the squid on a serving platter. Cut a 1/2 lemon into wedges and squeeze over. Add a sprinkling of fresh coriander.