Marianna Leivaditaki’s squid with graviera, rocket & lemon zest

It’s not common to combine fish with cheese, but I love this recipe. I like to use a charcoal grill to cook the squid, as it adds a great flavour, but you can easily cook it in a frying pan instead.

SERVES: 4-6 AS A SHARING PLATE

TAKES: 10 MINS

INGREDIENTS

4 medium squid (about 600g), cleaned, with tubes flattened and scored 100g Cretan graviera (or other hard sheep’s milk

cheese such as gruyere or manchego), grated 2 unwaxed lemons, zested and juiced 1 small bunch of rocket (approximately 100g)

METHOD

Season the squid with salt and pepper. If using a grill, make sure the charcoal is red hot before cooking; alternatively, heat a drizzle of olive oil in a frying pan until very hot, then fry the squid until it curls up, around 1-2 mins.

Briefly blitz the cheese, lemon juice and rocket in a food processor, then add the lemon zest and season with salt and pepper. Pour over the hot squid and serve immediately.