- 4 medium-sized whole squid, cleaned and prepared, with wings left on
- 1 Tablespoon fennel seeds
- Sea salt
- Freshly ground black pepper
- 2 lemons, zested and juiced
- Extra-virgin olive oil
- 3 red chiles, deseeded and sliced
- 1 handful fresh mint, finely chopped
- 1 lemon, cut into wedges, to serve
Turn the squid upside-down so that its wings are flat on the chopping board. Push in a sharp knife and leave it inside, flat on its side. With a sharp knife, slice the squid as if you were chopping it into rings. The knife inside will stop you from cutting right through. You will have a concertina effect, with the squid sliced, but still holding together. Repeat with the remaining squid.
Using a pestle and mortar, bash the fennel seeds into a light powder, with a pinch of salt and black pepper. Sprinkle this all over the squid, making sure it gets into the cuts.
Heat the grill. Place the squid on to the hottest part of the grill, turning every 30 seconds until the squid firms up and turns from opaque to white, about 4 minutes.
Add lemon juice to a bowl with 3 times as much extra-virgin olive oil, and whisk together.
Stir in the lemon zest, chiles, mint, salt, and pepper. Drizzle over the squid. Serve immediately with lemon wedges on the side.