Seared chilli squid
Servings: 4
Ingredients
500g fresh, cleaned squid (tubes)
NOMU Seafood & Fish Grinder
2 finely chopped red chillies
NOMU Extra Virgin Olive Oil
NOMU Sea Salt and Black Pepper
Fresh rocket
1 organic lemon
Directions
Open up the squid tubes by slicing along one side. Carefully cut off the “wings”. Wash the squid and pat dry. Using a small serrated knife, carefully score the INSIDE of the tube in a fine criss-cross pattern taking care not to slice all the way through. Season with NOMU Seafood & Fish Grinder.
Finely dice the chillies, place in a bowl and smother with Olive Oil. Add a grinding of NOMU Sea Salt and Black Pepper. Set aside to infuse.
Heat a griddle pan until smoking hot and place the squid in the dry pan, scored side down – no oil necessary as the squid chars better in a dry pan. Don’t touch the squid until it is nicely charred before turning. It will immediately begin to curl up.
Place immediately on a warmed plate with a healthy drizzle of chilli and oil. Serve with rocket salad and fresh lemon.
Ingredients
500g fresh, cleaned squid (tubes)
NOMU Seafood & Fish Grinder
2 finely chopped red chillies
NOMU Extra Virgin Olive Oil
NOMU Sea Salt and Black Pepper
Fresh rocket
1 organic lemon
Directions
Open up the squid tubes by slicing along one side. Carefully cut off the “wings”. Wash the squid and pat dry. Using a small serrated knife, carefully score the INSIDE of the tube in a fine criss-cross pattern taking care not to slice all the way through. Season with NOMU Seafood & Fish Grinder.
Finely dice the chillies, place in a bowl and smother with Olive Oil. Add a grinding of NOMU Sea Salt and Black Pepper. Set aside to infuse.
Heat a griddle pan until smoking hot and place the squid in the dry pan, scored side down – no oil necessary as the squid chars better in a dry pan. Don’t touch the squid until it is nicely charred before turning. It will immediately begin to curl up.
Place immediately on a warmed plate with a healthy drizzle of chilli and oil. Serve with rocket salad and fresh lemon.
Ingredients
500g fresh, cleaned squid (tubes)
NOMU Seafood & Fish Grinder
2 finely chopped red chillies
NOMU Extra Virgin Olive Oil
NOMU Sea Salt and Black Pepper
Fresh rocket
1 organic lemon
Directions
Open up the squid tubes by slicing along one side. Carefully cut off the “wings”. Wash the squid and pat dry. Using a small serrated knife, carefully score the INSIDE of the tube in a fine criss-cross pattern taking care not to slice all the way through. Season with NOMU Seafood & Fish Grinder.
Finely dice the chillies, place in a bowl and smother with Olive Oil. Add a grinding of NOMU Sea Salt and Black Pepper. Set aside to infuse.
Heat a griddle pan until smoking hot and place the squid in the dry pan, scored side down – no oil necessary as the squid chars better in a dry pan. Don’t touch the squid until it is nicely charred before turning. It will immediately begin to curl up.
Place immediately on a warmed plate with a healthy drizzle of chilli and oil. Serve with rocket salad and fresh lemon.
Ingredients
500g fresh, cleaned squid (tubes)
NOMU Seafood & Fish Grinder
2 finely chopped red chillies
NOMU Extra Virgin Olive Oil
NOMU Sea Salt and Black Pepper
Fresh rocket
1 organic lemon
Directions
Open up the squid tubes by slicing along one side. Carefully cut off the “wings”. Wash the squid and pat dry. Using a small serrated knife, carefully score the INSIDE of the tube in a fine criss-cross pattern taking care not to slice all the way through. Season with NOMU Seafood & Fish Grinder.
Finely dice the chillies, place in a bowl and smother with Olive Oil. Add a grinding of NOMU Sea Salt and Black Pepper. Set aside to infuse.
Heat a griddle pan until smoking hot and place the squid in the dry pan, scored side down – no oil necessary as the squid chars better in a dry pan. Don’t touch the squid until it is nicely charred before turning. It will immediately begin to curl up.
Place immediately on a warmed plate with a healthy drizzle of chilli and oil. Serve with rocket salad and fresh lemon.
