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Seared, Marinated Squid Salad and Roasted Pepper Relish
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Seared, Marinated Squid Salad and Roasted Pepper Relish
- Preparation time: 30 minutes
- Cooking time: 4 minutes, plus cooling
-
Total time:
35 minutes
Serves: 4
Ingredients
- Marinated squid
- 2 tbsp extra virgin olive oil
- ½ small red chilli (or to taste) finely diced
- A handful of ripped basil leaves
- Grated zest of 1 lemon, plus half its juice
- 450g cleaned squid
- Roasted pepper relish
- 2 red peppers, quartered and deseeded
- 1 yellow pepper, quartered and deseeded
- 1 small clove garlic, finely chopped
- Handful of fresh basil leaves, finely sliced
- 1 tbsp good sherry vinegar
- 3 tbsp extra virgin olive oil
- Salt
- Freshly ground black pepper
- To serve
- 100g mixed salad leaves
Method
- Begin by making the relish. Turn the grill to its highest setting and arrange the quartered peppers skin-side up beneath it. Once their skin is black and blistered, transfer to a covered bowl or plastic bag and leave until cool enough to handle. Then peel and cut into thin strips.
- Meanwhile, whisk together the finely chopped garlic, sliced basil leaves, sherry vinegar and extra virgin olive oil. Add the sliced peppers and season.
- To prepare the squid, mix together the chilli, 1 tbsp extra virgin olive oil and the basil leaves. Add the lemon zest and the juice of half the lemon (you won't need the rest), whisk well and season to taste.
- Rinse the cleaned squid and cut up the side of the bodies, so that you can open them out flat. Using a sharp knife, neatly score a diamond pattern on the outside of each squid and cut into wide strips. If you want to include the tentacles, and they are large, carefully scrape off their suckers as many people find these offputting. Pat the squid dry and mix in 1 tbsp olive oil. Season with salt and pepper.
- Preheat a griddle pan over a high heat. Once it is very hot, cook the squid in batches. Each batch will only take a few seconds to cook, so as soon as it becomes opaque, remove and mix into the lemon basil marinade. Leave to cool. When tepid, add the salad leaves and arrange on individual plates or bowls, alongside the roasted pepper relish. Serve immediately, as a starter.
Comments
This recipe was first published in Tue Apr 01 01:00:00 BST 2003.
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