Light and zingy freshness from lemon and fresh herbs match perfectly with grilled squid. Skordalia sauce adds a creaminess to the dish.
Serves: 4. Chef: Paulie Hooton
600gm squid tubes
4 thick slices ciabatta
1½ cup water
4 garlic cloves, peeled and crushed
1 tbsp red wine vinegar
¼ cup fresh squeezed lemon juice (2 lemons)
Coarse salt
8 tbsp Lupi olive oil
¼ cup capers
¼ cup flat parsley
Sea salt and black pepper
1 lemon, to garnish
Herbed sauce
½ cup Italian parsley, picked
½ cup basil leaf
½ cup mint leaf
¼ cup gherkins
¼ capers
2 garlic cloves
2 lemons, juiced
100ml Lupi olive oil
Sea salt and pepper
Crush the garlic, add parsley, basil, mint, gherkins, capers and juice of 1 lemon into a food processor. Blend until paste forms, add the remaining lemon then slowly add the oil in a steady stream to bind the sauce. Season as required.
Method:
1. For the bread sauce; remove the crusts from the bread and briefly soak in water.
2. Squeeze the water out of the bread and place in a blender with the garlic, vinegar, lemon juice and salt (to taste). Blend while adding 5 tbsp of oil a little bit at a time until mixture becomes smooth. Scoop out and place to one side.
3. Drain the capers and dry on paper towel. In a small saucepan, heat 2 tbsp of oil over a medium heat until hot, add the capers. Cook stirring occasionally until crisp (about 3 minutes). Using a slotted spoon, transfer onto paper towel.
4. Slice down one side of the squid body and open out to make flat pieces. Holding a sharp knife at a 30-degree angle, score the inner side of each squid in a criss cross pattern, being careful not to cut the squid all the way through.
5. Toss the squid in olive oil and season with sea salt and pepper.
6. Heat a grill pan to medium heat and place the squid score side down on the grill, turning once, until just cooked through and nicely charred (squid will curl as it cooks). This should take approximately 2-3 minutes. Cut into smaller pieces.
7. To serve, spread bread sauce on a plate, place the squid next to it and garnish with half the lemon, parsley, fried capers and herb sauce.
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