Barbecued Squid With Charred Lemon And Caper Dressing Recipe | olivemagazine

Ingredients

• jalapeño pepper
• 1 lemon halved
• 800g squid beak removed and separated into hood and tentacles.
• 1 tbsp sesame oil
• 2 tbsp capers plus 2 tsp kept whole
• 1 clove garlic crushed
• extra-virgin olive oil
• 2 tsp honey
• 1 shallot finely chopped
• a pinch smoked paprika
• chopped to make 1 tbsp flat-leaf parsley