Chermoula Squid



  • Toast the spice in a dry frying pan then grind to a powder.
  • Put the ground spices into a pestle and mortar, add the preserved lemon, garlic, ginger, black pepper and salt, paprika and chilli flakes and grind to a smooth paste and to get the edges charred.
  • Coat in the Chermoula and refrigerate for a couple of hours.


  • Take the body and lay flat on a chopping board, slicing through to the centre line along one side to form a series of cuts along the length. This will create more surface for the paste to cover, and will enable you to achieve the charred edges.
  • Set the BBQ for direct cooking at around 200-220c.
  • Lay the squid and tentacles flat and cook for 3-4 minutes each side, looking for the flesh to turn white and opaque, rather than translucent as when raw, and hints of char on the chermoula paste.
  • Serve immediately with the chopped parsley and lemon wedges.


  • Chermoula
  • 2tsp cumin seeds
  • 2tsp coriander seeds
  • 3 garlic cloves, roughly chopped
  • 2 cm piece fresh ginger, peeled and roughly chopped
  • 1 tbsp. sweet paprika
  • 1 tsp. urfa chilli flakes or regular chilli flakes
  • 2 preserved lemons, deseeded and chopped
  • 1 tsp. salt
  • ½ tsp. freshly ground black pepper
  • 100ml olive oil
  • Squid
  • 3-4 medium to large squid, cleaned
  • fresh parsely, chopped to garnish
  • lemon wedges to serve

BBQ Bill