- 500g squid hoods, cut into rings
- 1 cup port or red wine
- 1/2 cup olive oil
- 1 small onion, sliced roughly
- 4 garlic cloves, chopped
- 3 bay leaves
- 1/4 teaspoon salt
- 1 tablespoon cracked pepper
- 1 tablespoon oil
In a bowl, combine port, oil, onion, garlic, bay leaves and salt. Mix well.
Place squid rings in the marinade and allow to stand for no more than one hour.
Drain marinade and sprinkle black pepper over squid.
Then, either brush barbecue plate with oil, cook squid on hot plate for 30 seconds or stir fry in a wok until cooked through.