Squid with pepper, orange and chilli

It's time to fire up the barbie for this delicious squid recipe from One Man and His Caravan presenter, Martin Dorey
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It’s time to fire up the barbie for this delicious squid recipe from One Man and His Caravan presenter, Martin Dorey

www.martindorey.com

Serves    2

Supported by

Food July August
  • You will need
  • Method
  • Squid 8 small or 4 medium-sized, prepared with hoods and tentacles separated
  • Olive oil 2 tbsp, plus a little extra
  • Red pepper 1 deseeded and chopped
  • Red chilli 1, deseeded and finely chopped (or ½ tsp crushed dried chillies)
  • Orange zest and juice of 1
  • Sweet smoked paprika to sprinkle
  1. Fire up the barbecue.
  2. To prepare your squid, cut the head off. Next, cut the tentacles off the squid head and set aside.
  3. Discard the rest of the head. Cut the body pouch open on one side and give it a good rinse out. Discard the insides. Slice into thick strips and then, using a small sharp knife, score the underside of the squid in a criss-cross pattern.
  4. Toss the squid in a bowl with a drizzle of olive oil and some seasoning.
  5. Add a splash of oil to a barbecue-proof frying pan and fry the red pepper until softened and charred at the edges, for 5 minutes or so.
  6. Tip the cooked pepper into a large bowl and mix with the 2 tbsp of oil, the chilli and the orange zest and juice.
  7. Put the pan back on the barbecue and heat until smoking hot.
  8. Fry the pieces of squid in two batches, scored side down, for about 1 minute per batch. Throw the squid tentacles into the pan and stir fry for 30 seconds.
  9. When the squid is ready, add it to the bowl with the pepper. Toss everything together with a twist of sea salt and pile into bowls.
  10. Sprinkle with smoked paprika and eat as soon as possible.

You will need

  • Squid 8 small or 4 medium-sized, prepared with hoods and tentacles separated
  • Olive oil 2 tbsp, plus a little extra
  • Red pepper 1 deseeded and chopped
  • Red chilli 1, deseeded and finely chopped (or ½ tsp crushed dried chillies)
  • Orange zest and juice of 1
  • Sweet smoked paprika to sprinkle

Method

  1. Fire up the barbecue.
  2. To prepare your squid, cut the head off. Next, cut the tentacles off the squid head and set aside.
  3. Discard the rest of the head. Cut the body pouch open on one side and give it a good rinse out. Discard the insides. Slice into thick strips and then, using a small sharp knife, score the underside of the squid in a criss-cross pattern.
  4. Toss the squid in a bowl with a drizzle of olive oil and some seasoning.
  5. Add a splash of oil to a barbecue-proof frying pan and fry the red pepper until softened and charred at the edges, for 5 minutes or so.
  6. Tip the cooked pepper into a large bowl and mix with the 2 tbsp of oil, the chilli and the orange zest and juice.
  7. Put the pan back on the barbecue and heat until smoking hot.
  8. Fry the pieces of squid in two batches, scored side down, for about 1 minute per batch. Throw the squid tentacles into the pan and stir fry for 30 seconds.
  9. When the squid is ready, add it to the bowl with the pepper. Toss everything together with a twist of sea salt and pile into bowls.
  10. Sprinkle with smoked paprika and eat as soon as possible.
Supported by
Indy Coffee Box

'To be eaten tender, squid needs to be cooked very quickly or very slowly - nowhere in between will do. It's also good cooked on a griddle. Either way, you're aiming for squid that's slightly charred at the edges'

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Food July August

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Food July August
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