Grilled squid with oregano and paprika

Instructions

1. Prepare a bamboo steamer set over steaming water. Peel the potatoes, then steam for 25 minutes, or until tender, or until a small sharp knife can be easily inserted and removed into the potatoes. Remove from the heat and allow to cool.
   
2. Cut thick slits into the top of the squid tube (the side furthest from the fins). Sprinkle with salt and pepper, the Greek oregano and smoked paprika (reserve a little to serve!). Drizzle with olive oil. Heat a chargrill pan or barbecue over medium-high heat.
   
3. Place the prepared squid on the grill and place a cooking weight on top. Grill for 2-3 minutes, then hold the joints of the wings and body against the grill for a few seconds on each side. Flip and grill the top side until cooked through. Remove to a serving plate.
   
4. Slice the cooled potatoes and place alongside the squid on the serving plate. Drizzle with extra olive oil and sprinkle with salt, pepper and the reserved oregano and paprika. Squeeze over a little lemon juice and serve with extra lemon wedges.
   

• If you can’t find 1 large plate-sized squid, 2-3 small squid can be used in place.
• To clean the squid remove the head and tentacles, cut off the eyes and remove the beak. Remove everything from the cavity including the cartilege and rinse well. Peel the skin off by hand and rub the suckers to remove the cartilage from within the suckers.