Grilled squid with catalan sauce

    1 hour 25 minutes

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

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    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

    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.

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