By Tom Kerridge

This simple dish marries classic flavours and textures together, for an authentic taste of Spain.

Pre-soak your skewers

If using wooden skewers, pre-soak them in water for 30 minutes to avoid them scorching on the barbecue.

Prepare the squid

On a board, carefully slice open each squid pouch so it lies flat and cut a lattice pattern on the softer, internal surface. Cut the squid pouches into 5cm pieces. Cut the tentacles in half.

Marinate the squid

Put the scored squid and tentacles into a small bowl and add the lemon zest, extra virgin olive oil, garlic, herbs and some seasoning. Leave to marinate for 15 minutes.

Prepare the lemon mayo

Meanwhile, in a bowl, mix all the ingredients together for the lemon mayo and set aside.

Set up your EGG

Set up your EGG for direct cooking using the Cast Iron Searing Grid. Your target temperature is 250˚C.

Cook the skewers

Thread the marinated squid, chorizo chunks and Padrón peppers alternately onto 8 skewers. Once your EGG is ready, lay them onto your Cast Iron Searing Grid and cook for 6-8 minutes, turning frequently. Towards the end of cooking, briefly place the flatbreads on the barbecue to warm through, turning them once.

To serve

Serve the skewers as soon as they are ready, with the lemon mayo, rocket and lemon wedges alongside.

Extracted from Tom Kerridge’s Outdoor Cooking: The Ultimate Modern BBQ Bible, published by Bloomsbury