Summer barbecues don’t have to be all sausages and onion. Squid loves the barbecue treatment and when coupled with a tangy dressing and fresh salad it makes a worthy addition to any grill lord’s repertoire.
Clean your squid by separating the eyes, beak and tentacles from the hood. Remove any internal organs as well as the quill from inside the hood and give it a good rinse. Cut the eyes away from above the tentacles and pop the beak out. Cut along one side of each of the hoods to open them out into a long, flat piece. Lightly score the inside of each hood in a cross-hatch pattern. If you don’t have the time or inclination to clean a whole squid then your fishmonger should be able to provide you with scored pieces.
Combine the onion, cucumber and chilli in a salad bowl. Toss through the avocado, along with the rocket and coriander leaves.
To make the dressing, combine the extra-virgin olive oil, sherry vinegar and garlic.
Heat a barbecue grill so that it’s nice and hot. Massage a little olive oil into the squid and then season with salt and pepper. Cook on the grill for long enough to get some nice crusty grill lines – a minute or two on each side will be plenty.
Remove the squid from the grill and thinly slice the hoods and separate the tentacles. Squeeze the lime over the top and toss the squid through the salad. Lightly dress the salad and serve straight away.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Recipe from the River Cottage Australia cookbook by Bloomsbury ($45). Available in all good book stores from April 1 or bloomsbury.com/au/river-cottage-australia-9781408858387
Paul West will be touring Australia throughout April and May. Event details here: bloomsbury.com/au/superpage/paul-west-launching-the-river-cottage-australia-cookbook
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