Grilled squid with chermoula

Heavenly green sauce, charred tentacles, tender and giving flesh hissing and sizzling on the grill. When I am reminded of squid this way, I want it served up immediately. Remember that the squid should cook and colour very quickly so as to remain succulent. Make sure that the charcoals are properly hot - a hand held close to the grill should not be able to remain more than a second at most. You can also cook this indoors, on a cast-iron griddle pan. Get your fishmonger to prepare the squid