Squid
olive oil
garlic
Cut the squid into long, thin lobes, tentacles included, or into rings. Marinate in olive oil and garlic for an hour or so, then throw onto a cast-iron hotplate. Hold the pieces down with an egg spatula so that it does not curl. When it picks up a grill mark, whip it over. It takes only a minute or so.
This can be eaten as it is, or cut into odd sized shapes and dressed with an oil/vinegar dressing with sliced chilli and a little palm sugar, Thai fish sauce and coconut or rice wine vinegar. Spring onions and fresh mint and coriander also go well. Add a grind of the black pepper mill.