As with all simple dishes, the freshest, highest quality products create a memorable eating experience.
Serves 4
Ingredients
4 medium sized squid
8 large red chillies,
de-seeded and finely chopped
sea salt and freshly
ground black pepper
extra virgin olive oil
Lemon vinaigrette
(extra virgin olive
oil, lemon juice, splash of good quality white wine vinegar, sea salt and
ground black pepper)
rocket leaves
lemon
Ask your fishmonger to clean the squid. If doing it yourself, cut open the body to make a flat piece and scrape out the guts. Keep the tentacles, but remove the eyes and mouth.
Now using a sharp knife lightly score the inner side of the flattened squid body without cutting through entirely. Score in both directions to ensure a cross-hatching effect. Set squid aside.
Now de-seed the chillies and very finely dice. Add to the extra virgin olive oil and season with salt and pepper.
Ensure that your grill is extremely hot, season the squid with a little sea salt and ground black pepper and place under the grill for no more than 2 minutes. Turn the squid over and cook for a further minute, they will immediately curl up to form that characteristic pine cone shape (as my children call it!)
Dress the rocket with the lemon vinaigrette and plate with the squid pieces. Drizzle a little of the chilli and olive oil over the squid, squeeze a little lemon and serve immediately.
A fantastic lunch, or generous starter!
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