½cup extra virgin olive oil
a splash of soy sauce
freshly ground pepper
4-6 baby squid
a handful of baby spinach leaves
1 red capsicum
Finely slice chillies and mix with oil, soy and pepper.
To clean squid, separate tentacles from the body and cut away the tentacles near the eyes. Remove the ball and all membrane, discard the cartilage inside and wash.
Then toss the calamari in marinade dressing for a few secs and grill very quickly (with a brick covered in foil or a frypan) resting on it.
Dress spinach with rest of marinade, cut squid into slices and place in centre of salad, pouring marinade over and garnish with sliced red capsicum.