Easy Grilled Whole Squid (Calamari)

First thing to do is prepare the squid if your fishmonger did not clean and prepare it for you.
Grab the eyes on one hand and the other hand hold the mantle (body tube part), and pull the mantle with one smooth motion.
Now the head and innards have been removed from the mantle.

Use your fingers to pull out the cuttlebone from the body tube part, it's thin clear plasticky cartilage.

Use the knife and place it above the eyes on tentacles part, and cut it straight down.
Throw away the innards part and squeeze the base of tentacles to remove the beak.

If you want to keep the squid ink for your other cooking recipe, find the ink sac which located in the innards part.
Puncture the ink sac which looks like a black vein with the tip of knife and squeeze it into a bowl to harvest the squid ink.

Wash clean the squids thoroughly under running cold water, drain well and pat dry with paper towels.

Take one squid and place upside down so the fins are flat on the chopping board. Lightly score few time on the squid body, to prevent cutting right through the squid, place a spoon of knife inside the body. The slices will help tenderize the squid. Repeat to the other squids.

Place in the cumin, salt, olive oil, pasted garlic and ground black pepper in a large bowl. Take 2 lemons and squeeze the juice into the bowl, and mix well.

Take the prepared squid and rub the marinade thoroughly into the squids, and let it marinate in the fridge for about 1 to 2 hours for the best result.

Heat the grill to high heat. Take out the marinated squids from the fridge and grill it for 2 to 3 minutes, and turning the side every 30 seconds.
Remove the squids from the grill once the squids firm up and turn from opaque to white inside and get black grill lines outside.

Plate the squids and sprinkle it with fresh chopped coriander and chopped parsley. Serve the squids with lemon and tomato wedges and fresh lettuce leaves.