6 squid tubes

Cut the tubes down on side and open them out onto your cutting board, making sure that what was the inside of the tube is now facing upwards. When the squid cooks, its skin contracts, causing it to curl inside out. By scoring the inside of the tube, once cooked that will then appear like little diamonds studded along the squid.

Angle a sharp knife at 30 degrees to the bench, and gently cut halfway through the flesh of the squid, repeating the cuts every few millimetres right down the length of tube. Rotate the squid 90% and repeat, effectively criss-crossing the flesh all over.

1 tbsp olive oil

2 tsp Cajun spice

1 tsp sea salt

½ tsp freshly ground black pepper

Heat the olive oil on your barbecue hotplate (or in a frypan if cooking inside). Throw the squid into the hot oil, and sprinkle with the spice and seasoning Using tongs or your barbimate, sauté the squid until it loses it's translucent sheen and appears completely white. This should only take a few minutes, and be careful not to overcook the squid else it will go as tough as old boots.

Serve immediately with tequila lime mayonnaise