Grilled calamari

• By Mark Camilleri

You will need:

One kilo of cleaned calamari (ask the fishmonger to do this), 50g of chives (finely chopped), 50g of fresh parsley (finely chopped), the zest and juice of one lemon, one clove of garlic (finely chopped), one tablespoonful of olive oil, two tablespoonfuls of white wine, cracked pepper corns, salt.

Wash the calamari thoroughly. Leave baby ones whole and cut large ones into rings, or leave them whole too. Mix the garlic, herbs, lemon zest and juice, wine and olive oil together, and add salt to taste. Marinate the calamari in half of this mixture for a little while then barbecue them, using the remaining mixture to baste them on the grill. Cook them on one side, baste them, and then turn them over. Don’t overcook them or they will be rubbery. They are done as soon as they begin to turn a slightly reddish shade. Serve them on a bed of rocket with cherry tomatoes and more lemon zest. They can be eaten hot or cold.