4 cleaned squid w tentacles
4 tbsp olive oil
Flake salt, fresh ground black pepper
½ tsp smokey paprika
2 zucchinis, sliced lengthways, 3mm thick
1 tbsp sherry vinegar
3 handfuls mixed, picked herbs such as dill, mint, coriander, basil
1 bottle Fresh Fodder Garlic Sauce
1 lemon, cut into wedges
Preheat a BBQ or grill to a high heat.
Cut the squid tubes in half and score the inside with the tip of a sharp knife to make a shallow criss cross pattern. Then layer the squid in between paper towel to dry out thoroughly before placing in a bowl and add 1 tbsp olive oil, a little salt, pepper and paprika. Mix and set aside.
Season and toss the zucchini slices with 2 tbsp of olive oil then grill for approx. 2 minutes, turning halfway through. Transfer to a plate and set aside.
Grill the squid tubes, scored side down first, and tentacles for approx. 3 minutes, turning over halfway through. In a bowl, combine the lemon zest, sherry vinegar and remaining 1 tbsp of olive oil, tossing through the cooked squid once you remove it from the grill.
Scatter the herbs over a serving plate, top with the grilled zucchini, then squeeze around the garlic sauce and top with the squid. Serve with the lemon wedges.