Here is a great barbecue combination which cooks very quickly. There should be enough marinade to cover all of the squid. Cover the dish and leave in the refrigerator. Peel, boil and mash potatoes with butter, or margarine and milk. The mixture should be left reasonably dry.
Chop spinach finely and steam or microwave until tender, then add to the mashed potato.
Finely chop the parsley, crush one clove of the garlic and also add to the mashed potato with a table-spoon of olive oil and pepper to taste. Hold the squid open and spoon the potato mixture into the body of the squid. The potato mixture should stay inside without running out during the cooking process. The squid should then be cooked on a hot, oiled BBQ plate. As always with seafood, avoid overcooking.