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Herbed cast-iron squid
Serves 2-4 Starters and mains
Ingredients
- 455g cleaned and prepared squid (ask your fishmonger to do this)
- olive oil, to cook
For the herb dressing
- 120ml olive oil
- 25g flat-leaf parsley, finely chopped
- 15g fresh coriander (leaves and tender stems), finely chopped
- 60ml lime juice
- 2tsp minced garlic
- 2tsp coarse sea salt
- 1tsp finely chopped Serrano chilli
- 1⁄4tsp ground cumin
To serve
- lime wedges
- sea salt flakes
- coriander sprigs
Method
Combine the ingredients for the dressing in a small bowl and stir gently to blend. Set aside.
Cut the prepared squid tubes into 12mm rings and cut the tentacles in half lengthwise. Pour enough oil into a large cast-iron pan to cover the bottom of the pan, and heat over a high heat until it shimmers. Working in batches if necessary to avoid crowding the pan, lightly salt the squid, add it to the pan and sear for around 2 minutes until the edges are slightly crispy and charred.
In a medium bowl, combine
the squid and the dressing,
tossing to coat, and serve
immediately, garnished with
coriander and sea salt flakes
with lime wedges alongside.
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