Grilled Squid Salad / Salada de Lulas
This is an excellent way of using the heat from the a nice charcoal barbecue to lend a smokey flavour and crispy texture to fresh squid. This recipe is a mix between grilled squid, commonly served in skewers (espetada de lulas) and octopus salad (salada de polvo).
500 gr of squid
1 red pepper
Large bunch of chopped coriander
2 tbsp olive oil
1 tbsp lemon juice
1 clove garlic
1 tsp salt
Serves 4 as a starter
1. Open the squid tubes in half, clean and separate tentacles if using. Grill on the barbecue at high heat for about 5 minutes on each side.
2. To make the dressing, smash the garlic with the salt into a paste and add the olive oil and lemon juice.
3. Chop all ingredients, mix in the dressing and serve hot or cold.