Defrost your squid.
Once defrosted, remove the tentacles and place on a plate on top of some kitchen towel.
Cut open the squid hoods and lightly score the inside of the hoods with the tip of a sharp knife. Add to the plate and drizzle with some some oil.
Set up your Big Green Egg for a direct cook at 200°C with the cast iron searing grid.
Into a bowl, add the chopped parsley and coriander, chopped chilli, lemon juice, garlic, extra virgin olive oil, sugar, salt and pepper. Mix together and set aside.
Take a piece of kitchen towel and drizzle with a good amount of oil. Rub the oiled kitchen towel over the bars of the cast iron searing grid.
Place your squid directly on to the grid. Cook for about 3 to 5 minutes.
Serve the squid with a good drizzle of the chimichurri.
