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Roasted accordion squids on a bed of fennel orange salad

These fancy squids would excite your guests as well.


  • Fennel orange salad:

  • 1 (baby) fennel bulb

  • 1 orange (segmented)

  • ½ Spanish onion (finely sliced)

  • 1 tablespoon lemon juice

  • 1 tablespoon white/red wine vinegar

  • 4 tablespoon olive oil

  • 1 garlic clove (crushed)

  • 1 teaspoon Dijon mustard

  • Sea salt and freshly ground black pepper

  • Roasted squids:

  • 1 medium-sized squid tube (about 150 g), skinned and cleaned

  • 3 garlic cloves (finely diced)

  • 1 red chilli (deseeded and finely diced)

  • 1 lemon (zest and juice)

  • 1 spring onion (chopped)

  • 3 tablespoons olive oil


  • 1.

    Thinly slice the fennel and place it together with the onion in a salad bowl .

  • 2.

    Put vinegar, lemon juice, mustard, garlic and olive oil in a screw-top jar. Season with salt and pepper and shake to combine.

  • 3.

    Add orange segments and dressing and toss to combine.

  • 4.

    Slice the squid into half centimetre thick intervals (leave about 1 centimetre uncut); the squid should still be in one piece after slicing – it looks like a small accordion.

  • 5.

    Heat a frying pan to medium heat.

  • 6.

    Fry 3 tablespoons of olive oil, the chopped chili and garlic in the pan for about 5 min (the garlic should be lightly browned).

  • 7.

    Put aside the mixture into a small bowl and wipe out the pan with a paper towel.

  • 8.

    Re-heat the pan on the hob to a very high temperature with 1 table spoon of olive oil.

  • 9.

    Roast the squid in the pan (leaving each side for about 2 to 3 minutes in the pan so that the squid turns brown and get caramelised).

  • 10.

    Put the fennel salad on a small plate, take the roasted squid and place it on the fennel.

  • 11.

    Sprinkle the lemon zests over the squid.

  • 12.

    Take the olive oil/chili/garlic mixture from the bowl and drizzle it over the squid and salad.

  • 13.

    Sprinkle the spring onions over the squid and fennel salad.

  • 14.

    Drizzle the lemon juice over the squid.

  • 15.

    Sprinkle it with sea salt and freshly ground pepper.


Prepare the salad early enough so that the dressing may move into the fennel properly

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