Grilled squid tentacles with jacket potatoes

• 1 kg squid tentacles
• 1 lemon
• 3 cloves of garlic (crushed)
• 3 tbsp olive oil
• 1 tsp paprika
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 800 g firm potatoes (in wedges)
• 2 tbsp olive oil
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Oil can
BBQ tongs
Cast iron pot
Tigerfire grill grid

Squid Prepare:
Rinse the squid tentacles well under cold water.

Bring the pot of salted water to the boil. Add the lemon and garlic. Cook the squid tentacles for 40-45 minutes until soft. Leave to cool. For more flavour, you can also use fish stock combined with white wine.

Potatoes Prepare:
Wash the potatoes thoroughly and cut into wedges. Boil the potatoes in salted water for 10 minutes. Drain and allow to evaporate.

In a bowl, mix the olive oil, paprika, sea salt and black pepper. Brush the squid tentacles with the mixture.

Place the squid tentacles on the hot grill and grill for 3-4 minutes per side, until they have nice grill marks and are slightly crispy on the outside.

Brush the griddle with olive oil and heat on the BBQ.Mix the potatoes with sea salt and black pepper.

Spread the potatoes evenly on the baking tray and bake for 15-20 minutes, turning frequently, until golden brown and crispy.

Serve the grilled squid tentacles on a large plate along with the jacket potatoes. Garnish with extra lemon slices and fresh parsley.

This dish goes perfectly with a crisp, dry white wine such as a Sauvignon Blanc or a chilled rosé.