Be the first to Squid is quickly seared, then marinated with chickpeas, ginger, lemon, chile peppers, parsley, and cilantro. Squid is often better known as calamari. It can become tough and rubbery if over-cooked in this method, so be watchful. Do use fresh herbs. They are necessary to the dish.
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
- 6 medium-sized squid, gutted and cleaned
- 1 (14-ounce) can of chickpeas or use 6 ounces dried ones, soaked and cooked until tender
- 1 small knob of fresh ginger, peeled and finely sliced
- About 4 glugs of extra-virgin olive oil
- Juice of 2 lemons
- 2 fresh red chillies, seeded and finely sliced
- Salt and freshly ground black pepper
- 1 handful of fresh flat-leaf parsley, finely chopped
- 1 handful of fresh cilantro, torn
Preparation:
You can ask your fishmonger to clean the squid for you and score it in a crisscross pattern. This will allow your marinade to get right in there.
In a hot griddle or frying pan, or over the grill, sear and char the squid. It should take about a minute for the white flesh and a little longer for the tentacles. Remove and slice the white flesh of each squid into 3 or 4 pieces, leaving the tentacles whole.
Put chickpeas, ginger, olive oil, lemon juice, chillies, and black pepper into a bowl, then add your squid while still hot and toss everything together. Just before serving, throw in your parsley and cilantro and check again for seasoning.
Yield: 6 to 8 servings
Recipe Source: The Naked Chef Takes Off by Jamie Oliver (Hyperion)
Reprinted with permission.
In a hot griddle or frying pan, or over the grill, sear and char the squid. It should take about a minute for the white flesh and a little longer for the tentacles. Remove and slice the white flesh of each squid into 3 or 4 pieces, leaving the tentacles whole.
Put chickpeas, ginger, olive oil, lemon juice, chillies, and black pepper into a bowl, then add your squid while still hot and toss everything together. Just before serving, throw in your parsley and cilantro and check again for seasoning.
Yield: 6 to 8 servings
Recipe Source: The Naked Chef Takes Off by Jamie Oliver (Hyperion)
Reprinted with permission.
