Squid with lemon and chilli
If you want a quick and easy lunch or snack with your aperitif try out this recipe. The original recipe is from Jamie, I’ve just changed it a little bit here and there.
Ingredients
Method
- Using a sharp knife, cut the squid into slices a bit more than half-way through ( to create a concertina effect). The squid still should hold together!
- In a pestle and mortar, ground the fennel seeds, then mix in some salt and pepper. Rub this all over the squid, including the inside of the cuts.
- Heat your grill, BBQ or griddle pan.
- When it’s hot, cook for a few minutes, turning every 30 seconds or so.
- It’s ready when the squid firms up and turns from opaque to white inside, and the outside is slightly charred .
- Meanwhile de-seed and finely slice the chilli, chop the herb. Mix the lemon with 3 times as much extra virgin olive oil. Stir in the lemon zest, chilli, mint and a pinch of salt and pepper. Drizzle this dressing over the squid.
- Serve with lemon wedges on the side.