Char-grilled squid with Italian bacon

A perfect dish to serve from the barbeque or as a light quick lunch or dinner party dish.

I served this back in Le Caprice days, well actually, I borrowed it from Anthony’s Worral Thompson when he was cooking at 190 Queensgate.

Served 4

2 medium sized squid, weighing about 150g each 

A little vegetable oil for grilling

8 rashers of thinly sliced smoked streaky bacon

120-150g rocket

Salt and freshly ground black pepper

For the chilli salsa

2 medium shallots, peeled, halved and finely chopped

1 medium sized mild chilli, finely chopped seeds and all

1 red pepper, seeded and finely chopped

The finely grated zest of 1 lime

90 ml extra virgin olive oil

1-2 tbs chopped coriander

Salt and freshly ground black pepper

Method

To make the chilli salsa heat the olive oil in a pan and gently cook the onion, chillies, peppers and lime zest for a few minutes until soft. Remove from the heat, leave to cool, and stir in the coriander. Season with salt and pepper and put to one side.

Preheat a barbeque, griddle or cast iron frying pan.

Make a cut down the centre of the squid and open it out flat. Season the squid and tentacles with salt and pepper, and lightly oil with some vegetable oil.

Meanwhile grill the bacon until crisp. Cook the squid for 2-3 minutes on each side only, then serve with a pile of the rocket, a spoon full of the warm salsa and the bacon on top.