Grilled Squid

• 1 pound small squid
• 2 to 3 tablespoons olive oil
• Salt
• Fresh-ground black pepper
• Dried chile flakes
• 2 tablespoons chopped fresh marjoram or parsley

1. Clean (see left): 1 pound small squid.
2. Season and marinate the bodies and tentacles in: 2 to 3 tablespoons olive oil Salt, Fresh-ground black pepper, Dried chile flakes, 2 tablespoons chopped fresh marjoram or parsley.
3. The squid is easier to grill on skewers, with the bodies and tentacles cooked separately.
4. Thread the bodies onto bamboo skewers across the opening so that they lie flat, and skewer the tentacles across the thickest part of the ring.
5. Grill the skewers of squid over a hot fire.
6. If small they will only take a few minutes on each side.
7. Turn more frequently if the fire is quite hot; it is ideal if they get a little crisp on the outside and remain tender on the inside.
8. Serve hot or at room temperature.

squid, olive oil, salt, freshground black pepper, chile flakes, fresh marjoram

Taken from www.epicurious.com/recipes/food/views/grilled-squid-387254 (may not work)