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Grilled squid with chilli and rocket

Aldo Zilli from Market Kitchen
Aldo Zilli’s mother would cook squid quickly and simply on the barbecue when he was young. This is Aldo’s adaptation

Grilled squid with chilli and rocket

Method

1. Using a small sharp knife, score the inside of the body of each squid to form a diagonal pattern. Place in a bowl of milk and leave for two hours.

2. Remove, wash thoroughly and pat dry. Mix together the chilli, garlic and rosemary with half the olive oil and lemon juice and rub this all over the squid. Heat a griddle pan to medium–hot. Place the squid on the pan, scored side down, and brush with a little of the remaining oil. Cook for 4-5 minutes, turn the squid over and brush with more oil. Cook for a further 3-4 minutes until the squid curls up and is tender.

3. Slice each squid in half. Place in a bowl and toss with the parsley and the remaining oil and lemon juice, season to taste with sea salt flakes and freshly ground black pepper.

4. Put the rocket in a large bowl and toss with a drizzle of extra oil and some balsamic vinegar, season. Place the rocket on 4 serving plates, arrange the squid on top and spoon over the dressing left in the bowl. Serve hot with lemon wedges if you like.

Comments add a comment

moonstruck | Posted 17-May-08

I love squid, but have only ever eaten it deep fried in batter . Aldo's recipe inspired me so much that I cooked it last night. It was mouthwateringly tender and tasty and, so easy to prepare and make. I was pleasantly surprised at how inexpensive squid is.

Serves: 4

Prep: 20 min, plus 2 hours soaking
Cook: 10 min

Ingredients
8 medium-sized Squid, cleaned (you want the body of the squid)
Milk, for soaking
1 red chilli, finely chopped
1 clove Garlic, finely chopped
1 tsp finely chopped Rosemary
90ml extra virgin Olive oil, plus extra for drizzling
1 lemon, juice only
2 tbsp finely chopped Parsley
250g wild rocket, washed and drained
drizzle of Balsamic vinegar
lemon wedges, optional, to serve