Squid is a big favourite of mine. A very versatile seafood, it is wonderful simply fried, or braised slowly with wine and herbs, in each preparation it takes on different qualities. Grilled squid, especially done over a fire, is unique again. The squid is scored from the inside so that not only does it curl and present well, but also the little nobbles of squid catch the heat source or fire, and the flavour is magnificent. This also works very well on a grill pan.
Serves 4
4 small squid weighing about 150gm each – ask your fishmonger to clean them
Juice of ½ lemon
2 Small handful fine breadcrumbs
10g fennel seeds finely ground
Handfuls of rocket
For the dressing
4 mild red chillis – seeds removed and finely diced
1 small dried birdseye chilli
1 red pepper, roasted , peeled and chopped
2 tomatoes, skin and seeds removed and finely diced
Small handful fresh oregano finely chopped
Tablespoon finely chopped curly parsley
Pinch dried oregano
1 tablespoon good quality white wine vinegar with some sweetness or sweeten some vinegar with a little sugar or sugar syrup.
100ml olive oil
Small handful fine breadcrumbs
10g fennel seeds finely ground
Salt and pepper