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cooking: 5 mins
preparation: 10 mins plus 2 hrs for marinating
serves: 4
vegetarian: No
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Chargrilled Squid with Chillies & Mi-Cuit Tomatoes |
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These succulent semi-dried tomatoes are a simple addition to any salad. Use them straight from the box or marinade like in the recipe below. |
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Ingredients:
*6 tbsp Garlic Infused Olive Oil
*1-2 Sun Dried Chillies, stalks removed, deseeded and
chopped
*1 x 100g box Mi-Cuit Tomatoes
500g or 8 small, cleaned squid
juice 1 lemon
salt and pepper
50g packet wild rocket
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HOW TO COOK IT |
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1. To prepare the squid, remove the tentacles from the tubes and cut away the section behind the tentacles. Rinse the tubes under cold water.
2. Cut each tube into two lengthways. Take each flat piece and score with a sharp knife.
3. To make the marinade, put the garlic infused extra virgin olive oil into a bowl and add the chilli. Add the lemon juice and season with salt and black pepper, whisk together.
4. Pour half the marinade into a second bowl. Add the prepared squid and tentacles to one bowl and the tomatoes to the other. Refrigerate for 2 hours.
5. Toss the marinated mi-cuit tomatoes with the rocket and set aside.
6. Heat a griddle pan until very hot, remove the squid from the marinade using tongs. Place the flat pieces of squid in the pan, allow each to cook for 1 minute then turn over, they may curl up during cooking.
7. Remove the squid from the pan and toss into the rocket and mi-cuit tomato salad.
8. Add the tentacles to the hot pan and cook for 1 minute then add to the salad.
9. Add the remaining marinade to the hot pan, sizzle for a few seconds before adding to the salad. Toss gently and serve immediately. |
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