Chargrilled Squid with Dressing

Name: Chargrilled Squid with Dressing
Ingredients: For the lemon dressing & marinade:; 2 lemons, zested and juiced; 4 tbsp extra virgin olive oil, plus extra for drizzling; Mixed peppercorns, crushed; 2 garlic cloves, finely grated; Pastis or 1/2 tsp fennel seeds, toasted and finely crushed; For the squid:; 5 squid tubes, cleaned; 2 courgettes, cut into 5 mm-thick diagonal slices; 2 tbsp olive oil; 400g white beans, drained; Spring onions, chopped or 2 shallots, finely diced; 2 tbsp chopped flat-leaf parsley; Sea salt and freshly ground black pepper

4.50 (25)

🏷 Squid

This recipe features squid tubes, marinated and chargrilled until firm, served on a bed of seared courgettes and warmed white beans. The dish is brought together with a vibrant lemon and garlic dressing, finished with fresh parsley. It is a light and flavourful Mediterranean-style meal perfect for a special lunch.

Ingredients

For the lemon dressing & marinade:
2 lemons, zested and juiced
4 tbsp extra virgin olive oil, plus extra for drizzling
Mixed peppercorns, crushed
2 garlic cloves, finely grated
Pastis or 1/2 tsp fennel seeds, toasted and finely crushed
For the squid:
5 squid tubes, cleaned
2 courgettes, cut into 5 mm-thick diagonal slices
2 tbsp olive oil
400g white beans, drained
Spring onions, chopped or 2 shallots, finely diced
2 tbsp chopped flat-leaf parsley
Sea salt and freshly ground black pepper

Method

Mix all the lemon dressing and marinade ingredients together thoroughly. Season with sea salt and pepper. Set aside half of this mixture in a separate bowl to use later as the dressing.
Cut each squid tube open along one side to lay it flat. Using a knife tip, score diagonal lines across the squid in a criss-cross pattern to create diamonds. Slice the scored squid into strips about 1cm wide. Place these strips in a shallow dish with the remaining half of the lemon marinade, mix well, and allow to marinate for at least 10 minutes.
Place a grill pan on the heat until it begins to smoke. Toss the courgette slices with the 2 tbsp olive oil and season with sea salt and pepper. Cook the courgettes in batches, searing each side for 2–3 minutes.
Add the drained white beans to the hot grill pan with a drizzle of oil and a splash of pastis. Heat them through, then transfer the beans to the bowl with the cooked courgettes. Sprinkle the chopped spring onions or shallots over the top.
Remove the squid from its marinade and toss it in a little olive oil. Grill the squid in batches for just 1-2 minutes, placing it scored-side down, until it is lightly coloured and firm. Arrange the cooked squid over the bed of courgettes and beans.
Warm a little more pastis on the grill pan, then mix it into the reserved dressing. Drizzle this dressing over the assembled dish, scatter with chopped parsley, and serve immediately.

Nutrition (per serving)

Nutrition data not available.

Recipe details

CategorySquid

AuthorMarcus Wareing