Grilled Squid with Chilli, Garlic & Olives
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Grilled Squid with Chilli, Garlic & Olives
Recipe by Courtney Roulston
Dietaries: Meat free, gluten free
Serves: 4 to share
Prep Time: 15 minutes
Cooking Time: 5 minutes
Ingredients
3 fresh squid tubes (around 400g)
3 tablespoons extra virgin olive oil
Sea salt and pepper to taste
3 cloves garlic, finely chopped
1 long red chilli, finely chopped
12 Sicilian olives, pitted, gently crushed
¼ cup flat leaf parsley, chopped
1 lemon
METHOD
Clean the squid by removing the outer skin and the insides of the tubes. Cut off the tentacles and wipe down the tubes with a paper towel so they are dry. Score the insides of the tubes then slice into 5cm pieces.
Heat a frying pan over a medium-high heat. Add the oil, chilli and garlic and stir for 30 seconds. Add the squid and cook for 1–2 minutes, tossing occasionally.
Add in the olives, parsley, salt, pepper and a little lemon zest. Toss for 1 minute to combine. The squid will start to curl up when ready.
Place onto a serving plate and serve warm with lemon wedges on the side.
