GRILLED SQUID WITH PARSLEY AND LEMON... 1 kg Fresh Medium-Sized Squid* or for convenience, 600g Squid Tubes from Coles deli 50 ml Extra Virgin Olive Oil, plus extra to drizzle 1/2 Lemon, juiced 1 small bunch Parsley, leaves picked, roughly chopped Preheat a chargrill pan over high heat. Clean whole squid by pulling carefully below the head and removing the insides, and the hard spine. Pull off the wings from either side, then peel the outer layer of skin. Cut tentacles off, below the head and reserve. Rinse, pat dry with paper towel, and turn tubes inside out or if using squid tubes, cut into 4 wide lengths and score. Pat squid dry with paper towel, then drizzle with olive oil and season with salt and pepper. Cook squid tubes for about 2-3 minutes, turning halfway. If using whole squid, cook wings and tentacles for about 1-2 minutes. Meanwhile, whisk olive oil and lemon juice in a bowl to combine, then stir through parsley. Season to taste. Arrange squid on a platter and drizzle with the dressing to serve.
Posted on: Mon, 01 Jul 2013 06:25:13 +0000
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