Suggested wines:

Grechetto - Sergio Mottura (code SAQ: 10782309)

Pinot Gris - Irsai Oliver (code SAQ: 10800933)

Qba Riesling - Muller-Catoir (code SAQ: 11334920)

4 small frozen squid, almost thawed
extra virgin olive oil, for drizzling
1 lemon, sliced widthways
1 teaspoon dried Greek oregano
(rigani optional)
2 tablespoons salted capers,
rinsed and drained
squeeze of lemon juice and roughly
chopped flat-leaf parsley, to serve

Serves 4

It is comforting to know that squid is one of the ingredient that is all the better
for having been frozen, as it is tenderized in the process. Another benefit
of freezing becomes apparent when it comes time to clean them. As this is not
everyone’s favorite task (indeed, it actually seems to bring some people out in a rash),it is made all the easier by partially thawing the squid first- this way you can pull out all the intestines in one go and not even bother to clean the outsides. The saltiness of the skins means that the squid don’t need to be seasoned with salt before cooking.

To prepare squid, gently pull the whole of their guts out in one piece, along with the cartilage bone; this task is much easier when the squid have not thawed completely.
Leave their skins on. Use a teaspoon with a long handle to check that the squid tubes are completely clean.

Heat a char-grill pan or barbecue grill-plate as hot as possible.

Drizzle squid with olive oil, then scatter with oregano, if using, and place on the hot char-grill pan or barbecue grill-plate. Cook each side of the squid for about 90 seconds, turning several times to make sure each side makes contact with the grill plate and begins to caramelize (a total of 4-5 minutes for small squid).The skin will be a lovely crazed burgundy color.

Take the squid off the grill-plate and leave to rest for the same amount of time as you cooked them.

Brush lemon slices with olive oil, then cook on the hot grill-plate until caramelized.

Drizzle generously with more olive oil, then scatter with capers, squeeze with lemon juice and serve scattered with chopped flat-leaf parsley, with grilled lemon to the side.

Source : Maggies’s Kitchen, Australie