Recipe Grilled squid with lemon purée


4 medium squid (about 500g), freshly cleaned, gutted and skinned, with wings still attached

120 g baby spinach or arugula

extra virgin olive oil

salt flakes and freshly ground black pepper

For the anchovy and chili vinaigrette

50ml extra virgin olive oil

1 small garlic clove, finely grated

4 anchovies

2 bird’s eye chilies, thinly sliced ​​into rounds

10 green olives, crushed and pitted

1 tablespoon sherry vinegar

For the lemon puree

2 lemons, halved

50ml extra virgin olive oil

1½ teaspoon ground cumin


1. Heat the barbecue to high heat or, ideally, cook over hot coals.

2. For the puree, add the lemons to a saucepan and cover with water. Bring to a boil, then strain the water. Repeat, then repeat again, on the last pass, simmering for 30 minutes until tender. Drain well, then remove all the seeds.

3. Add the lemons, oil and cumin to a blender and season with salt. Blitz at high speed until smooth.

4. Split the calamari caps (with the wings still attached) so they lie flat, then cut in half lengthwise. With the squid’s beaks removed while cleaning, cut each tentacle crown in half. Pierce one edge of each hood piece with a skewer and thread them through several times to prevent them from curling up while cooking. Slide the tentacles over the ends of the skewers.

5. Wash spinach or arugula, then drain and toss in a large skillet over high heat (no oil needed). Season with salt and cook quickly until softened, then drain, wringing out excess water.

6. Lightly oil the calamari and season with salt and pepper. Grill the skewers for about 2 minutes on each side.

7. Once they are cooked, spread some mashed potatoes on the tray, then arrange the skewers, as well as the spinach, on top.

8. For the vinaigrette, heat the oil in a small saucepan over medium heat. Add the garlic and the anchovies, melting them in the oil. Then add the chilli and mix. Add the olives and heat through. Remove from the heat, season with black pepper and stir in the vinegar. Pour over calamari and serve.

Point: Gutting, cleaning and skinning the squid yourself at home always gives a more tender and tastier result. There are several great step-by-step videos on YouTube (we especially like “How to Clean and Prepare Squid at Home,” by Marion’s Kitchen). Look: it’s easier than you think.

*To note: You can even use a frying pan, but make it as hot as possible and weigh the squid down with a frying pan or similar; it will have better contact with the pan and you will get more heat more efficiently.

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