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Grilled squid with tomato and black rice
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3 tbsp extra virgin olive oil
1 red chilli, deseeded and chopped
1 garlic clove, crushed
1 lemon, zest and juice
225g pack Waitrose & Partners Pome Dei Moro Tomatoes, quartered
½ x 25g pack flat leaf parsley, leaves only
300g squid ** , cleaned
200g pack Gallo Venere Black Wholegrain Rice *
(*Available in selected stores)
(**Available from the fish counter)
1. In a large bowl, combine 2 tbsp oil with the chilli, garlic and lemon zest; season. Stir through the tomatoes and parsley leaves and set aside. Cut each squid along one side of the sack to open it out. Score the inside in a criss-cross pattern and, if the squid are large, halve or quarter them. Wash under gently running water, then pat dry thoroughly with kitchen paper. In another bowl, toss the squid with the remaining 1 tbsp oil and season.
2. Heat the rice according to pack instructions. Meanwhile, put a frying or griddle pan over a high heat until searing hot. Cook the squid for 1½-2 minutes on each side until charred and the fl esh is opaque. Squeeze some lemon juice over the squid, then season and toss through the salad and rice. Serve straight away.
This recipe first appeared in Waitrose & Partners Food Italian supplement, August 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in July 2019.