Grilled Calamari

Rinse squid under cool water. Score the tubes every ½ inch with a sharp knife, but be careful not to cut all the way through the flesh. This will help prevent the tubes from curling on the grill.

Place the calamari into a sealable plastic bag.

Mix the garlic, chilli flakes, lemon juice, zest and oil in a bowl. Pour the marinade over the seafood. Seal the bag and toss to coat. Refrigerate for 10 minutes.

Preheat barbeque to moderate high heat 450°F (232°C).

Oil the grill grates to help prevent the squid from sticking.

Remove the calamari from the marinade, place on a tray and season with salt and pepper. Discard of the baggie and used marinade.

Place the tubes on grill very close together and cover them with foil covered bricks to help keep their full surface on the heat. Cook for 30 seconds on each side.

Remove them from grill drizzle with lemon juice. Serve with lemon wedges, arugula black olives and dipping sauce.