It’s time to fire up the barbie for this delicious squid recipe from One Man and His Caravan presenter, Martin Dorey
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
- Fire up the barbecue.
- To prepare your squid, cut the head off. Next, cut the tentacles off the squid head and set aside.
- 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.
- Toss the squid in a bowl with a drizzle of olive oil and some seasoning.
- 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.
- Tip the cooked pepper into a large bowl and mix with the 2 tbsp of oil, the chilli and the orange zest and juice.
- Put the pan back on the barbecue and heat until smoking hot.
- 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.
- 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.
- Sprinkle with smoked paprika and eat as soon as possible.
Chef’s tip: ‘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,’ says Martin
Find more campervan recipes in Martin Dorey’s The Camper Van Coast cook book, available at www.martindorey.com