Herbed calamari skewers
Prep time: 10 mins Marinating time: 2 hours Cooking time: 2 mins Makes 12 3 tbsp extra-virgin olive oil 2 to 3 garlic cloves, minced 400g calamari, cleaned and trimmed 1 generous pinch of crushed red pepper flakes 1 large lemon, juice and rind of 3 tbsp finely chopped mint leaves 3 tbsp finely chopped flat-leaf parsley leaves 12 wooden skewers, soaked in water 1Cut
the calamari into 1cm-thick rings, then make a cut in each ring to form strips. 2Place
the remaining ingredients in a bowl and season well with salt. Mix in the calamari, cover and refrigerate for 2 hours. 3Thread
the calamari on to the skewers in a concertina fashion (as seen in the image). 4Cook
the prepared skewers on the barbecue over medium-high heat for 2 mins, brushing with the marinade. Serve with salad.