Adam Liaw's barbecued squid with onion, parsley and oregano

Name: Adam Liaw's barbecued squid with onion, parsley and oregano
Cook time: 30 min
Yield: 4
Cuisine: Contemporary
Ingredients: 2 medium whole squid, cleaned; 2 tbsp extra virgin olive oil; 2 tbsp finely shredded parsley; ½ tsp dried oregano; ¼ tsp honey; juice of ½ lemon; salt and black pepper, to season; vegetable oil, for the barbecue; 4 lemon wedges, to serve

Adam Liaw

November 26, 2021

Barbecued squid with onion, parsley and oregano.William Meppem

Time:< 30 minsServes:4

Instead of marinating things before they go onto a barbecue, a great way to add fresh flavour is to coat the cooked food after it comes off.

Ingredients

2 medium whole squid, cleaned
2 tbsp extra virgin olive oil
2 tbsp finely shredded parsley
½ tsp dried oregano
¼ tsp honey
juice of ½ lemon
salt and black pepper, to season
vegetable oil, for the barbecue
4 lemon wedges, to serve

Method

1. Heat your barbecue grill until it's very hot (I turn mine on 15-20 minutes before I start cooking). Score the squid and cut its body and tentacles into 8cm pieces.
2. Mix the olive oil, parsley, oregano, honey and lemon juice in a large bowl with plenty of black pepper. Brush the barbecue plate with some vegetable oil and grill the squid for about 3-4 minutes, seasoning well with salt, until charred and just barely cooked through. Transfer the hot squid pieces directly into the oil and herb mixture and toss. Serve with lemon wedges.
Adam's tip: A stiff wire brush is the best barbecue cleaning implement. Just burn the barbecue for a while and then brush it to remove the charred bits. A wipe with newspaper can help to clean up any last bits of blackened oil.
Also try: Adam Liaw's zucchini caprese
Find more of Adam Liaw's recipes in the Good Food New Classics cookbook.
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