2 sprigs each of parsley and mint, roughly chopped
Zest and juice of 1/2 lemon
Salt
Separate the tentacles and cut in half. Cut through one side of the squid. Flatten out and score the surface diagonally. Cut into 5cm long strips. Add to a bowl with the oil, garlic, chilli, oregano, paprika and salt.
Warm tortillas in a pan over a medium heat for 1 minute on each side or on a BBQ. Keep warm in a clean tea towel.
Heat the flat plate of a bbq and cook the calamari for 1-2 minutes until charred and just cooked through.
