Char-grilled Squid with Italian Bacon

Preparation info
    • Difficulty


Appears in
Le Caprice

By AA Gill and Mark Hix

Published 1999

  • About

A perfect dish to serve from the barbecue or as a light quick lunch or dinner-party dish.

Ask your fishmonger to clean the squid for you, leaving the body tubes whole and cutting the tentacles just above the eyes so that they stay intact.


For the Chilli Salsa

  • 90 ml extra-virgin olive oil
  • 1 medium-sized mild chilli, seeded and finely chopped
  • 2


To make the chilli salsa, heat the olive oil in a pan and gently cook the chilli, the peppers and the lime zest for a few minutes until soft.

Remove from the heat and stir in the chilli sauce and mint.

Season with salt and pepper and put to one side.

Preheat a barbecue, griddle or cast-iron frying-pan.

Make a cut down the centre of the squid and open it out flat.