GRILLED SQUID SALAD

wit h Is­land salsa of ca­pers, pis ta­chios, chilli, mint + le­mon

Women's Health (South Africa) - - FOOD HUB -

“In­spired by the in­vest­ment in flavour that Nonna Franchina made in stuff­ing her squid, I came up with this recipe, which uses the same prin­ci­ple but in re­verse. We’re mak­ing a mind-blow­ing salsa to plunge the hot grilled squid straight into, cre­at­ing a won­der­ful har­mony be­tween flavour and tex­ture. The salsa is also great when used to dress grilled veg, lamb or other seafood, tossed with pasta or as a top­ping for cros­tini.”

2 tbsp baby ca­pers in brine 2 lemons ex­tra-vir­gin olive oil 1 clove of gar­lic 1 fresh red chilli 4 an­chovy fil­lets in oil, from sus­tain­able sources 30g shelled un­salted pis­ta­chios ½ a bunch of fresh mint (15g) 4 large squid, cleaned, gut­ted, from sus­tain­able sources 500g large ripe toma­toes 1/ Soak the ca­pers in a bowl of wa­ter. Squeeze all the le­mon juice into a large shal­low bowl and add 4 ta­ble­spoons of oil. Peel the gar­lic and finely chop with the chilli, an­chovies, pis­ta­chios, drained ca­pers and mint leaves. Scrape it all into the bowl and mix to­gether well. 2/ Re­serv­ing the ten­ta­cles, run a sharp knife down the length of each squid tube, cut­ting through one side only so you can open each one out like a book. Lightly score the in­side of each tube in a criss-cross fash­ion at ½ cm in­ter­vals. To cook the squid, fol­low Franchina’s guid­ance and get the ten­ta­cles on early, then add the tubes, from largest to small­est. In a scream­ing hot grid­dle pan or on a bar­be­cue, cook each piece for about 1 minute per side – with no oil or sea­son­ing – un­til lightly charred and start­ing to curl. Start with the cut side when you do the tubes, and keep the squid mov­ing for even cook­ing. As each piece is done, use tongs to dunk it straight into the salsa, turn­ing and coat­ing it in all that flavour. 3/ Slice the toma­toes and lay over a serv­ing plat­ter. Finely slice the squid tubes, pull the ten­ta­cles apart, then ar­range on top of the toma­toes. Spoon over all the re­main­ing salsa, and serve hot or at room tem­per­a­ture. To­tal time: 30 min­utes.

Nutri­tional info: calo­ries: 266kcal; fat: 18.4g; sat fat: 2.8g; pro­tein: 19g; carbs: 6.5g; sugar: 4.7g; salt: 0.9g; fi­bre: 1.8g.

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