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Spicy miso squid with crunchy garlic toasts
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140g can essential Waitrose Tomato Purée
1 tsp Miso Tasty Organic Aka Red Miso Paste
1 clove garlic roughly chopped, plus 2 cloves crushed
2 large red chillies, sliced
500g raw squid tubes, cleaned and sliced into rings
1 tbsp butter
1 Waitrose Sourdough With Mixed Seeds Demi Baguette, cut into thin diagonal slices
3 salad onions, sliced
1. Preheat the grill to its highest setting. Bring 500ml water to the boil in a saucepan with the tomato purée, miso paste, chopped garlic and red chillies. Reduce the heat, add the squid and cook very gently for 3-5 minutes until cooked and tender.
2. Meanwhile, mix together the butter and crushed garlic, and spread onto the baguette slices. Grill for 2-3 minutes, until toasted. Divide the squid and miso broth between 2 large bowls. Garnish with the salad onions and serve with the garlic toasts.
Cook’s tip If you are not a fan of overly spicy food, you can reduce the heat level by removing most, if not all, of the seeds from the red chillies.
Typical values per serving:
1 of your 5 a day.
This recipe was first published in June 2018.