Serves 212 minutes, plus 15 for the squid to sitAbout 7 g net carbs per serving
In Greece squid usually goes on the grill, and this is the usual way to do it, on a very hot grill or grill pan for a few minutes a side, with lemon and oil poured over at the end. Leave it on longer and it goes rubbery, and then you sit there chewing for a long time.
You need
300 to 400 g squid (1 large)
1/2 tsp ground coriander
1/3 tsp dried oregano
2 tsp extra virgin olive oil
1/3 tsp paprika
Salt and pepper
For the sauce: 2 tbsp fresh lemon juice
For the sauce: 6 tbsp extra virgin olive oil
To serve: dried oregano and lemon quarters
Contains: molluscs (squid).
Method
Clean the squid. Pull the head away from the body and cut the legs off just below the eyes. In the middle of the legs there is a hard beak; take it out. Empty out everything inside the body, and the bone too. Peel the outer skin off with your fingers. Rinse it well and pat it dry.
Rub the squid with the coriander, oregano, paprika, the 2 tsp oil, salt and pepper. Leave it for 15 minutes at room temperature, and in that time heat the grill or pan to high.
On the side away from the fins, make shallow cuts in parallel lines about 2 cm apart (3/4 inch), going halfway through. Leave the fin side whole.
Lay the squid on the very hot grill or pan with the cut side up and cook it 3 to 4 minutes. Turn it over and cook another 3 to 4 minutes.
Whisk the lemon juice with the 6 tbsp oil and pour it over the squid while it is hot. Scatter dried oregano on top and serve with the lemon quarters.
Popi says: The grill or pan has to be very hot before the squid touches it. Do not overcook it, the usual time is 3 to 4 minutes a side, or it turns rubbery.
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