Grilled squid with catalan sauce

1save
1hour25min


Be the first to make this!

Squid are high in protein and very low in fat. Squid also offers valuable amounts of niacin, as well as phosphorus.

Janet Mitchell

Ingredients
Serves: 4 

  • 1 red chilli, split open and seeded
  • 250g ripe tomatoes
  • 3 red capsicums
  • 3 cloves garlic
  • 1/3 cup blanched almonds
  • 1/3 cup olive oil
  • 750g baby squid, cleaned and split open
  • 1/3 cup white wine
  • 1/2 tablespoon lemon juice
  • Freshly ground pepper
  • 4 sprigs fresh basil

Directions
Preparation:45min  ›  Cook:40min  ›  Ready in:1hour25min 

  1. Preheat the griller. Place the chilli, tomatoes, capsicums, garlic and almonds on a large baking tray. Sprinkle with 1 tablespoon of the oil and place under the griller. Remove the almonds after 5 minutes or as soon as they start to brown; remove the chilli, garlic and tomatoes after 10 to 15 minutes when they have softened; turn the capsicums occasionally and grill for about 25 minutes until the skins are black and blistered.
  2. Grind the almonds in a food processor. Then peel the capsicums, tomatoes and garlic. Seed the capsicums and chop finely, along with the chilli, tomatoes and garlic.
  3. Spread the squid out on a baking tray and sprinkle with 2 tablespoons of oil and the white wine. Grill the squid 8 cm from the heat for 5 minutes, turn, then cook for a further 5 minutes.
  4. While the squid are cooking, combine the almonds, chilli, capsicums, tomatoes and garlic in a large saucepan, then stir in the remaining oil and the lemon juice. Season to taste with pepper. Warm the sauce for 3 to 4 minutes over a gentle heat. When the squid is cooked, garnish with the basil and serve with the sauce.

Similar Recipes

Recently Viewed

Reviews (0)

Write a review

Click on stars to rate

More Collections