CHARGRILLED SAFFRON SQUID WITH CHILLI & CHARRED LEMONS

Chargrilled squid always reminds me of summer holidays in the Mediterranean. Every time I cook it, I wonder why I don’t make it more often, as there is nothing fiddly involved. The crispy garlic, charred chilli and the juice from the lemons in this recipe turn this dish into something truly spectacular and packed full of flavour.

SERVES 4

Vegetable oil, for frying 4 garlic cloves, thinly sliced

8 frozen squid tubes (about 400g total weight), defrosted 2 pinches of saffron threads 2 lemons, halved 2 long red chillies

50g rocket leaves Olive oil, for drizzling Maldon sea salt flakes and black pepper

1 Line a plate with a double layer of kitchen paper. Pour vegetable oil into a small saucepan to a depth of about 1cm. Add the garlic slices and fry over a medium-low heat for a few minutes until lightly golden (avoid browning as they will taste bitter). Remove with a slotted spoon and transfer to the paper-lined plate to drain.

2 Using a sharp knife, cut down one side of each squid tube and open it out flat on the chopping board with the outside facing up. Score the outside flesh gently in diagonal lines about 1cm apart, first in one direction and then in the opposite direction, to create a diamond pattern. Cut in half so that you get two pieces from each squid body. Place all the squid pieces in a small bowl or food bag, crumble in the saffron and rub it into the squid. Cover the bowl with clingfilm or seal the bag and leave to marinate in the refrigerator for 1 hr.

3 Heat a non-stick griddle pan over a high heat. Once hot, chargrill the squid for 2-3 mins on each side, then remove from the pan and transfer to a plate. Add the chillies and lemons (cut side down) to the griddle and cook, turning the chillies frequently until charred all over. Arrange the rocket on plates with the chargrilled squid pieces, then thinly slice the charred chillies and sprinkle over. Drizzle with olive oil and season with salt and pepper. Top with the fried garlic slices and serve with the charred lemon halves.