Grilled squid with chickpeas & pancetta

Preparation info
  • Serves


    • Difficulty


Appears in
Fish etc.: the ultimate book for seafood lovers

By Mark Hix

Published 2004

  • About

Squid make perfect barbecue material, and are good for a summery lunch or dinner party. The squid needs to be cleaned, leaving the body tubes whole, with the tentacles cut just above the eyes so they stay attached to each other.


  • 4 medium-sized squid, each about 200 g
  • vegetable oil, for brushing
  • 8 thin slices


  1. To make the chickpea salsa, heat the olive oil in a saucepan and gently cook the shallots, chilli, pepper and lime zest for a few minutes until soft, but not allowing them to colour. Add the chickpeas, stir well and remove from the heat. Stir in the chilli sauce and fresh herbs, season with salt and pepper and set aside. If the salsa seems a bit dry, dress it with a little