The rule for tender squid is this: cook it either very briefly or for a very long time. Thankfully, this recipe opts for the former! Really fresh squid works best for this simple recipe and you may choose to leave the skin on for a lovely dash of purple.
4 Medium-sized whole squid, cleaned & prepared, bodies sliced/scored
2-3 Tbsp olive oil
Mekhala Himalayan Pink Salt
Juice of 1 lime
Mekhala Coriander Ginger Dressing
1. Season squid pieces in a little bit of olive oil, pepper and Mekhala Himalayan Pink Salt.
2. Grill squid on griddle pan, under oven grill or on a barbecue/grill until cooked (about 1-2 minutes on each side).
3. Toss squid in the lime juice immediately after removing from heat.
4. Serve with Mekhala Coriander Ginger Dressing.