Grilled Squid Salad
If your fishmonger hasn’t already cleaned the squid, rinse each one in water and, holding the body in one hand and the tentacles in the other, carefully pull the tentacles and gut away from the body in one piece. Remove the wings, and retain. Feel inside the body for the hard quill, pull it out and discard it.
Using a sharp knife, make a cut down one side of the squid’s body, then open it out flat. Scrape away any traces of gut, then lightly score the flesh in a criss-cross pattern. Do the same to the wings, then cut both these and the body into pieces roughly 3cm (1¼in) square. Cut the tentacles away from the gut. Discard the gut and slice the tentacles in half. Repeat with the other squid.
In a bowl, mix together half the olive oil with the smoked paprika, and season with salt and freshly ground black pepper. Add the prepared squid pieces and mix well.
Place a griddle pan or large frying pan on a high heat and allow it to get hot. Transfer the squid from the bowl to the hot pan and cook for 2-4 minutes on each side, or until slightly browned (and lightly charred if using a griddle pan). Add the capers to the pan for the last 30 seconds of cooking. While the squid cooks, place the rocket leaves in a bowl with the diced or quartered tomatoes, whichever you’re using, the lemon juice and the remaining olive oil, and toss together, seasoning with salt and freshly ground black pepper. Divide the salad between plates, place the cooked squid on top, along with the capers, add the lemon wedges and serve immediately.