Thu, May 24 2012
chargrilled whole squid with chilli and mint
This is a wonderful dish. Usually people cut squid into rings - try my method as it looks great and is easy to cook, serve and eat!
Ingredients
• 4 medium-sized whole squid, cleaned and prepared, wings left on
• 1 tablespoon fennel seeds
• sea salt
• freshly ground black pepper
• zest and juice of 2 lemons
• extra virgin olive oil
• 2–3 red chillies, deseeded and sliced
• a handful of fresh mint, finely chopped
• 1 lemon, cut into wedges, to serve
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Turn the first squid upside down so that its wings are flat on your chopping
board.
Push in a large knife and leave it inside flat on its side. With a
sharp knife, slice the squid as if you were going to chop it into rings. The
knife that is lying inside the body of the squid will prevent you from cutting
right through it. You end up with a concertina effect with the squid sliced, but
still holding together. Repeat with the other three.
In a pestle and
mortar, bash the fennel seeds into a light powder with a good pinch of salt and
pepper. Sprinkle this all over the squid, making sure it gets into all the cuts
you’ve made. Place immediately on the hottest part of the grill, and grill,
turning every 30 seconds or so or every time it starts to char, until the squids
firm up and turn from opaque to white inside. This shouldn’t take more than a
few minutes.
Add the lemon juice to a bowl with 3 times as much extra
virgin olive oil and whisk together. Stir in the lemon zest, chilli, mint and a
pinch of salt and pepper. Drizzle this over the squid then serve, with lemon
wedges on the side for squeezing over.
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