Classic French

Spiced grilled squid with chargrilled vegetables

Name: Spiced grilled squid with chargrilled vegetables
Yield: 4
Cuisine: French
Ingredients: 300g / 3 medium Squid, prepared, washed and drained; 30ml 2 tbsp Olive oil; 5ml / 1 squeeze Lemon juice; 10g / 1 Red chilli (Rio Grande or Snap nose), pith and seeds removed, finely chopped; 1tsp Palm sugar, grated; 10g Coriander leaves, chopped; 2g / 2 pinches Sea salt; 200g / 2 large Roma plum tomatoes, cut lengthways into eight segments; 10ml / 1 tbsp Olive oil, Extra Virgin; 300g / 1 medium Fennel, trimmed, sliced lengthways 2mm thick on a mandolin; 150g / 1 medium Courgette, sliced lengthways, 5mm thick; 1g / 1 pinch Sea salt; ½ g / 1 pinch Black pepper, freshly ground; 15ml / 1 tbsp Olive oil, Extra Virgin; 100g / 4 handfuls Rocket leaves, picked and washed; 10ml / 2 tsp Balsamic vinegar, 8 year old; 15ml / 1 tbsp Olive oil, extra virgin; ½ g / 1 pinch Black pepper, freshly ground; Parmesan

As the squid is one shellfish that is still abundant in our seas, there is no sustainability issue with using it…so you can cook this recipe as often as you like!

Prep —Cook —Serves 4

As the squid is one shellfish that is still abundant in our seas, there is no sustainability issue with using it…so you can cook this recipe as often as you like! Squid are remarkable creatures. They are strong swimmers, and certain species can even ‘fly’ for short distances out of the water. A fresh squid is quite a beautiful sight; it has eight arms arranged in pairs and two tentacles. Its colour is a mottled purple, but as soon as the squid is exposed to the air and light – even after just one day – the delicate colours begin to fade. What’s more, the nutritional profile of squid is nothing short of extraordinary. It has a high protein content, is high in omega 3, selenium, vitamins B6 and E and much more. And no guilt, as it is extremely low in fat! For me, squid can be cooked two ways – very quickly or very slowly. Each offers a completely different experience. The first is charred, crispy and soft inside; the other, being slow cooked, melts in the mouth with a wonderfully rich and sweet flavour.

Ingredients

For preparing and marinating the squid

300g / 3 mediumSquid, prepared, washed and drained
30ml 2 tbspOlive oil
5ml / 1 squeezeLemon juice
10g / 1Red chilli (Rio Grande or Snap nose), pith and seeds removed, finely chopped
1tspPalm sugar, grated
10gCoriander leaves, chopped
2g / 2 pinchesSea salt

For the vegetables

200g / 2 largeRoma plum tomatoes, cut lengthways into eight segments
10ml / 1 tbspOlive oil, Extra Virgin
300g / 1 mediumFennel, trimmed, sliced lengthways 2mm thick on a mandolin
150g / 1 mediumCourgette, sliced lengthways, 5mm thick
1g / 1 pinchSea salt
1/2 g / 1 pinchBlack pepper, freshly ground
15ml / 1 tbspOlive oil, Extra Virgin

For the rocket salad

100g / 4 handfulsRocket leaves, picked and washed
10ml / 2 tspBalsamic vinegar, 8 year old
15ml / 1 tbspOlive oil, extra virgin
1/2 g / 1 pinchBlack pepper, freshly ground
Parmesan

Method

1
Slice open the squid pouches lengthways and score each half with the point of a knife on the inside, about 2 mm thick. This will allow the heat to permeate fast, and help the curling of the squid.
Cut each half into 6 pieces. Chop the tentacles into 3cm pieces.
Place all the prepared squid in a bowl with the olive oil, lemon juice, chopped chilli, grated palm sugar, and chopped coriander. Toss to mix and leave to marinate for 30 minutes.
The salt will be added later, otherwise it will cure the squid and draw out its water.
2
Grilling the vegetables Preheat the oven to 100ºC and heat a griddle pan on the stove. Arrange the tomato segments on greaseproof paper on a baking tray, brush with the olive oil and dry them in the oven for 1 ½ hours.
In the hot griddle pan, grill the courgette and fennel slices for 1 minute on one side, until charred. Reserve in a large bowl.
Drizzle with a little olive oil and season with a little sea salt and freshly ground black pepper. Toss in the tomatoes when they are ready.
Reserve.
3
Grilling the squid Season the marinaded squid.
Heat a griddle pan to very hot and lift the squid onto it for 15–30 seconds on each side.
Remove from the griddle, taste and adjust the seasoning if necessary, reserve.
It is essential for this dish that the griddle is very hot, to char the squid but barely cook it inside.
The whole process will take no more than 1 minute.
4
Preparing the rocket salad Mix the leaves with all the dressing ingredients except the parmesan.
Taste.
5
To serve On a rectangular plate, arrange the grilled vegetables along the bottom of the plate.
Place the squid on top of them.
Arrange the rocket salad leaves along the top of the plate and shave the parmesan over the salad.
6
Variations The two elements of this recipe can be served separately in their own right, as starters.
You can grill a wider variety of vegetables including peppers, red onions, artichokes, English asparagus (blanched for 2 minutes before grilling) or aubergine.
Based on a recipe taken from the BBC TV series and book Kitchen Secrets

Chef's Tips

“
"For me, squid can be cooked two ways – very quickly or very slowly. Each offers a completely different experience. The first is charred, crispy and soft inside; the other, being slow cooked, melts in the mouth with a wonderful rich and sweet flavour."

Cooking is always an expression of care and generosity. Enjoy this dish.

Bon appétit!