Step 1

Prepare the squid. Cut the tubes along one side and open them out. With a sharp knife, lightly score the inside surface with crisscross lines – don’t cut too deeply, just enough to mark the flesh. Cover and refrigerate until required.

Step 2

To make the dressing, combine the grapes, eschalot, capers, currants, vinegar and 1/3 cup (80ml) oil in a bowl and set aside.

Step 3

Rub the calamari with the remaining 2 tbs oil and grill, turning halfway through cooking, for 3 minutes until golden.

Step 4

To serve, place calamari on plates. Combine the dressing once more and spoon liberally over the calamari. Finish with baby chives and parsley