Pan-fried whole calamari

Calamares a la plancha

SERVES 4

2 garlic cloves, crushed

juice of 1 lemon, plus lemon wedges, for serving

olive oil

8 whole calamari, 15 cm (6 inches) in length, not including the tentacles, cleaned and prepared for the barbecue

Combine the garlic, lemon juice, a dash of the olive oil and a pinch of sea salt flakes in a large bowl. Add the calamari and toss well to coat. Allow to marinate for 2–3 minutes.

Heat a chargrill pan or the barbecue on high. When smoking hot, add the calamari tubes and tentacles, and cook, turning once, for 1–2 minutes only.

Serve immediately with lemon wedges and a sprinkling of sea salt flakes.