SALAD OF MARINATED CHARRED SQUID WITH CANNELLINI BEANS, ROCKET, AND CHILE
Provided by Jamie Oliver
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Try to get your fishmonger to skin and gut the squid for you. Score the squid lightly in a casual criss-cross fashion. Set it aside while you get a griddle pan very, very hot. You can also use a wok or the barbecue.
- Season the squid lightly with salt and pepper just before cooking, then add it to the pan. After a minute, it should be nicely charred, so turn it over and cook for a further minute. Remove the squid from the pan and set aside.
- Heat up the cannellini beans and sprinkle them into a bowl. Add the sliced chiles to the bowl with the rocket, lemon juice, and olive oil, and season. Cut the squid at irregular angles and toss it in with the rest of the ingredients. A good drizzle of extra-virgin olive oil over the top will finish it off nicely.
MARINATED SQUID AND FENNEL
Steps:
- In a large saucepan of boiling water cook the squid with the lemon juice for 45 seconds (the water probably will not return to a boil in this time), drain it in a colander, and refresh it under cold water. In a large bowl whisk together the vinegar, the orégano, the fennel seeds, the garlic, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the squid and the fennel or celery, combine the mixture well, and let it marinate, covered and chilled, for at least 4 hours to allow the flavors to develop. The marinated squid may be made 1 day in advance and kept covered and chilled. Serve the marinated squid with the pita wedges.
- To clean squid:
- Pull the head and body of the squid apart, cut off the tentacles just below the eyes, and reserve the tentacles and body sac. Discard the transparent quill from inside the body sac, rinse the body sac well, and peel off the purple membrane covering it. Pull off the flaps gently from the body sac to avoid tearing the sac and reserve them.
MARINATED SQUID WITH CHICKPEAS ANDCCHILLI
This is a Jamie Oliver recipe which I find quick and easy to do and it tastes great too. Get your fishmonger to clean and score the squid and you prep time is nothing
Provided by Latchy
Categories Squid
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Clean the squid and score it in a criss cross pattern.
- This will allow your marinade to get right in there.
- In a hot frying pan or over a bbq sear and char the squid.
- It should take about a minute for the white flesh and a little longer for the tentacles.
- Remove and slice up the white flesh of each squid into 3 or 4 pieces, leaving the tentacles whole.
- Put the rest of the ingredients, except the herbs, into a bowl, then add the squid while still hot and toss everything together.
- Just before serving, throw in your herbs and check again for seasoning.
Nutrition Facts : Calories 169.9, Fat 9.8, SaturatedFat 1.3, Sodium 202.7, Carbohydrate 17.9, Fiber 3.3, Sugar 1.2, Protein 3.7
MARINATED CHICKPEAS
A lovely and refreshing salad or appetizer, better if it's allowed to sit and marinate a few days. You can also pop it in a blender for quick and tasty hummus.
Provided by Rita Spangler
Categories Side Dish Beans and Peas
Time 8h10m
Yield 4
Number Of Ingredients 8
Steps:
- Place chickpeas in a bowl. Add olive oil, oregano, lemon juice, lemon zest, parsley, garlic, and sea salt and mix well. Marinate chickpeas in the refrigerator, 8 hours to overnight.
Nutrition Facts : Calories 175.8 calories, Carbohydrate 16.6 g, Fat 11 g, Fiber 3.3 g, Protein 3.6 g, SaturatedFat 1.5 g, Sodium 289.9 mg, Sugar 0.2 g
SQUID, CHICKPEA & CHORIZO SALAD
Found in every ocean, squid is the most widely available seafood in the world and one of the cheapest. This works well on the barbecue, too
Provided by Barney Desmazery
Categories Buffet, Side dish, Starter
Time 1h
Number Of Ingredients 9
Steps:
- Cook the peppers whole under a grill, on a barbecue or griddle, until completely charred. Place the peppers in a bowl, cover with a plate until cool enough to handle, then peel, deseed and finely slice. In a large bowl mix the peppers and any juices with the chickpeas, parsley, chilli and garlic. Set aside.
- Heat a large frying pan until smoking. Working quickly and carefully, add a splash of oil to the pan, then the squid. Stir-fry for about 30 secs. Scatter the chorizo over the squid, continue to cook for 30 secs more, then tip into the bowl with the peppers. Season everything with salt and pepper, then dress with the remaining oil, lemon juice and lemon zest. Mix together, pile onto a platter and let everyone help themselves.
Nutrition Facts : Calories 443 calories, Fat 27 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 29 grams protein, Sodium 1.23 milligram of sodium
HERB-MARINATED SQUID
Steps:
- Bring 1 1/2 cups water and 3 tablespoons oil to simmer in heavy large skillet over medium heat. Add squid and onion. Cover and simmer 15 minutes. Add 1/4 cup minced parsley and rosemary. Cover and simmer until squid is tender, about 10 minutes. Transfer mixture to large jar. Add vinegar, garlic, peppercorns and bay leaf. Cover and refrigerate overnight. (Can be prepared 3 days ahead. Keep refrigerated.)
- Preheat broiler. Brush baguette slices with 2 tablespoons oil. Broil until golden, watching closely to avoid burning. Drain squid mixture. Discard rosemary sprigs, garlic and bay leaf. Transfer squid mixture to medium bowl. Season to taste with salt and pepper. Drizzle with additional olive oil, if desired, and sprinkle with parsley. Serve with toasted baguette slices.
MARINATED SQUID
Provided by Molly O'Neill
Categories weekday, appetizer
Time 10m
Yield Four servings
Number Of Ingredients 14
Steps:
- Combine the lemon grass, chili flakes, lemon and lime juices, ginger and 1 teaspoon of the olive oil in a large glass or ceramic bowl. Pour half of this vinaigrette into a small bowl. Refrigerate. Blanch the squid in boiling salt water for 1 minute. Drain. Rinse under cold running water until chilled and add to the vinaigrette. Cover and refrigerate overnight.
- Drain the squid. Set aside. Pour the reserved vinaigrette into a large glass or ceramic bowl. Whisk in the remaining olive oil. Season to taste with salt and pepper. Add the squid, peppers, scallions and coriander. Toss to combine. Divide the lettuce between 4 plates. Top with the salad and serve immediately.
Nutrition Facts : @context http, Calories 223, UnsaturatedFat 4 grams, Carbohydrate 25 grams, Fat 6 grams, Fiber 4 grams, Protein 21 grams, SaturatedFat 1 gram, Sodium 365 milligrams, Sugar 6 grams
SALT AND PEPPER SQUID WITH SWEET CHILLI SAUCE AND SAUTéED
Make and share this Salt and Pepper Squid With Sweet Chilli Sauce and Sautéed recipe from Food.com.
Provided by dicentra
Categories Squid
Time 30m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Slice the squid into thick rings (or open out the squid tube and lightly score with a criss-cross pattern).
- Pat dry with kitchen paper and chill until ready to cook. Combine the salt, pepper, five spice powder and cornflour in a bowl and set aside.
- For the sweet chilli sauce, place the sugar in a small heavy-based saucepan with 3-4 tablespoons of water.
- Stir to dissolve the sugar, then bring to the boil for 5-8 minutes until reduced and thickened.
- In the meantime, place the garlic, ginger, red chillies, coriander leaves and lime juice in a food processor and whiz to a coarse paste.
- When the sugar syrup has reached a light golden caramel colour, carefully add the spice paste, standing back as the caramel will spit.
- Stir in the fish and soy sauces. Return to the boil and simmer for 1-2 minutes. Take the pan off the heat and leave to cool completely before spooning into small, individual dipping bowls.
- Heat a wok with 5cm of oil until a piece of bread dropped into the oil sizzles vigorously.
- Working in batches, coat the squid with the cornflour mixture, shake off the excess and add to the oil. Deep fry until lightly golden and crisp, making sure not to overcrowd the wok.
- Drain on kitchen paper and repeat with the rest of the squid. Keep the crispy squid warm in a low oven while you cook the bok choy.
- Pour off the oil from the wok and carefully give it a wipe with kitchen paper. Return to the heat with a light drizzle of vegetable oil.
- Add the garlic and fry until it turns golden at the sides. Tip in the bok choy stems and stir fry for a minute.
- Season with the oyster sauce and black pepper, a dash of sesame oil and the chilli flakes. Stir frequently and as soon as the leaves have wilted, transfer to warm plates.
- Serve with the squid and sweet chilli sauce.
Nutrition Facts : Calories 279.4, Fat 8.9, SaturatedFat 1.4, Cholesterol 233.4, Sodium 1523.3, Carbohydrate 32.5, Fiber 2.1, Sugar 17.3, Protein 18.7
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