Seared squid
serves 4
ingredients
450g/1lb shallots, thinly sliced
3 tablespoons groundnut oil
1 garlic clove, finely chopped
1 fresh red chilli, seeded
and diced
900g/2lb cleaned and prepared
squid, cut into rings
salt and freshly ground
black pepper
1 tablespoon chopped fresh
coriander leaves, to garnish
• In a heavy frying pan over a low heat, sweat the shallots in the oil for a few minutes until soft. Increase the heat and sauté, stirring, until golden and starting to crisp. Stir in the garlic and chilli. Sauté for a further 30 seconds, stirring constantly.
• Season the squid with salt and pepper. Toss into the frying pan, and sauté for 30–45 seconds until the squid curls.
• Serve immediately, garnished with the coriander leaves.
serves 4
ingredients
450g/1lb shallots, thinly sliced
3 tablespoons groundnut oil
1 garlic clove, finely chopped
1 fresh red chilli, seeded
and diced
900g/2lb cleaned and prepared
squid, cut into rings
salt and freshly ground
black pepper
1 tablespoon chopped fresh
coriander leaves, to garnish
• In a heavy frying pan over a low heat, sweat the shallots in the oil for a few minutes until soft. Increase the heat and sauté, stirring, until golden and starting to crisp. Stir in the garlic and chilli. Sauté for a further 30 seconds, stirring constantly.
• Season the squid with salt and pepper. Toss into the frying pan, and sauté for 30–45 seconds until the squid curls.
• Serve immediately, garnished with the coriander leaves.
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