Marcus Wareing's Chargrilled Squid with Dressing
Chargrilled squid, cooked to perfection and served amongst courgettes, white beans and a drizzle of lemon dressing. A Mediterranean Lunch is served.
Featured In:
Inkcredible: Mediterranean Squid Recipes
Ingredients
For the lemon dressing & marinade:
For the squid:
Method
- Combine the ingredients for the lemon marinade and mix well. Season with sea salt and pepper. Pour half of the mixture into a smaller bowl to use as dressing, keep to one side.
- Open up the squid tubes by cutting them down one side. Lay the squid out flat and, with the tip of the knife, carefully score diagonal lines along the squid in one direction and then the other, at an equal distance from each other, to create diamonds. Slice across the scored squid to create 1cm-wide strips then put it in a shallow dish with the other half of the lemon marinade. Mix and leave to marinate for at least 10 minutes.
- Heat a grill pan over high heat until smoking. Put the grilled courgettes in a bowl, drizzle with the olive oil and season with sea salt and pepper. Add the courgettes to the hot pan in batches, sear for 2–3 minutes on each side.
- Add the white beans to the grill pan with a drizzle of oil and pastis and heat through. When hot, place the beans in the bowl with the courgettes and sprinkle over the spring onions or shallots.
- Drain off the marinated squid and toss in olive oil. Grill in batches, so the grill pan stays hot, just for 1-2 minutes until lightly coloured and firm. Ensure to place the squid scored-side down. When firm, remove the squid from the pan and lay on the bed of courgettes and beans.
- Warm some pastis on the grill pan, then pour into the remainder of the dressing. Drizzle over the dish with some parsley and serve.
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