One of the dishes I had to cook in my section was a beautiful, delicious baby squid marinated in lots of herbs and olive oil, topped with a Mediterranean pine nut dressing.
Want to know how it’s done?
Let me tell you.
Ingredients for 4 serves:
4 baby squids cleaned and cut in to rings.
1 bunch of Parsley.
1 bunch of coriander
3 garlic cloves chopped.
One small onion diced.
2 red chilies chopped.
400ml of olive oil.
For the dressing:
100 g of roast pine nuts.
1 Lebanese cucumber deseeded and diced finely.
1 Roma tomato deseeded and diced finely.
1 small spinach onion diced finely.
100 ml of olive oil.
30 ml of balsamic vinegar.
Ok, let’s start.
In a food processor blend all squid marinating ingredients – except the squid, obviously – until it forms a paste.
Mix in the squid and chill in the fridge for at least 2 hours.
In the meantime, mix all dressing condiments and season.
Tick tock, 2 hours passed.
Heat a pan, prefer a non stick, with a bit of oil. Wait until the pan is smoking hot.
Quickly pour the squid in to the pan and toss repeatedly. Be careful not to over cook. The squid will be hard as a shoe soul if you do. It should take you about 3-4 minutes.
Remove from the pan, and dress. I guarantee you that on a sunny day, with a bottle of Sauvignon Blanc, there will be no competitors on the family BBQ.
Hope you’ll find this recipe helpful in the coming summer.
Enjoy.
Itzhak.