BeanScene Magazine


Charcoal grilled squid

Recipe by Neil Perry

Serves 4

600g squid, cleaned (whole body and legs)
½  fennel bulb, thinly sliced
¼ cup lemon juice
¼ cup parsley, chopped
¼ cup extra virgin olive oil
1 chilli, chopped finely
Salt and pepper

For the chilli sauce
4 red chillies
1 anchovy fillet
1 garlic clove, crushed
1 tbsp  parsley, chopped
¼ cup  extra virgin olive oil
Juice of ½ a lemon
Salt and pepper

To make the chilli sauce
Remove the chilli stalk and grill, skin down, until lightly charred. Halve the chillies and deseed with a small spoon. Chop finely.
Pound garlic and salt in mortar and pestle. Add the anchovy and pound until a paste is formed. Work in the chopped chillies. Add lemon juice, parsley and oil. Season with salt and pepper to taste.

To make the dish
Toss the whole squid body in a little salt and extra virgin olive oil. Grill the squid on a barbecue or griddle pan for 2 minutes on each side.
Remove from the heat and finely slice into 5cm wide ribbons.
To make the salad, toss the finely sliced fennel in the olive oil, parsley and finely sliced chilli with salt and pepper to taste. Place a small amount of salad at the bottom of the plate.
Place squid ribbons on top of the fennel salad.
Spoon a generous amount of chilli sauce (to your preference) over the squid.
Serve immediately.

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