BBQ Squid with Tortillas

12 La Banderita flour tortillas

6 small whole squid (about 600g), cleaned

1 tbs extra virgin olive plus extra to serve

3 clove garlic, finely sliced

2 small red chillies, finely chopped

Pinch of oregano

Pinch Smoked paprika

2 sprigs each of parsley and mint, roughly chopped

Zest and juice of 1/2 lemon

Salt

Make this with

Street Taco

Family Pack

CATEGORIES

• Taco
• Seafood
• Lunch
• Party Food
• Pescatarian

Step 1

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.

Step 2

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.

Step 3

Heat the flat plate of a bbq and cook the calamari for 1-2 minutes until charred and just cooked through.

Step 4

Serve calamari with warm tortillas.