ALL ORDERS FOR MORNING DELIVERY MUST BE PLACED BY NO LATER THAN 8.30AM - AFTERNOON DELIVERY NO LATER THAN 12.30PM

 

Whole Squid 200/300g 15kg

SQUWHAC30P

Whole Squid, the most easiest seafood to cook and unbelievably delicious. 1 Wash the squid thoroughly and remove the tentacles by pulling them away from the body 2 Remove the entrails from inside the body together with the clear quill 3 Remove the purple membrane from the outside of the body. Using a sharp knife, cut off the fins 4 Returning to the tentacles, cut off the head and squeeze to remove the beak RECIPE - 1 kg whole uncleaned squid, guts and quill removed, skin and fins left on 5-6 cloves garlic, finely chopped 1 large red pepper, roasted, then cut into small 1/4-1/2 inch squares 6-8 sprigs of thyme, leaves removed from stem 1 lemon, cut into wedges 1 t sriracha sauce olive oil Marinate squid in enough olive oil and 1/2 the garlic to just cover for 15 minutes. When grill is ready, roast the red pepper (turn occasionally until it’s black all around, place in plastic or paper bag for a few minutes then peel off the black skin), cut into squares – put aside for sauce. To make sauce, heat about a 1/4 cup olive oil over med-high heat, add garlic, red pepper and thyme- when garlic softens and begins to turn golden add sriracha, take off heat and reheat at serving time. Clean grid on grill and brush with a bit of olive oil. Place squid across grid (diagonally) along with the tentacles (also diagonally, so that they don’t fall through onto the coals). Grill for 3-4 minutes a side (a bit longer for larger squid). Heat the garlic pepper sauce, pour onto serving platter and serve squid over sauce. Serve with lemon wedges. This meal was great with a local tomato caprese salad and a baguette for sopping. WOW!

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