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Recipes
chargrilled squid salad

Spiced grilled squid with chargrilled vegetables recipe

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!

Serves4
Preparation10 Mins
Cooking Time10 Mins

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 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 wonderful rich and sweet flavour.

Ingredients Required

For preparing and marinating the squid

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

For the vegetables

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
sliced lengthways, 5mm thick
1g / 1 pinch
Sea salt
½ g / 1 pinch
Black pepper, freshly ground
15ml / 1 tbsp
Olive oil, Extra Virgin

For the rocket salad

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

Cooking Method

Chef 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."

Voila!

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