This Grilled Squid recipe was inspired by a visit to Mantra Ray Restaurant, right on the beach in Tel Aviv. Close your eyes when you eat your first mouthful of squid and in your mind, you’ll be right there on the lovely Israeli coast – it’s one of those very simple things that also tastes extremely special. It’s easy, too, as the squid is all prepared for you, so the whole thing takes no longer than 15 minutes from start to finish.
Works well as a main course, but smaller portions are really great as a starter/appetiser.
Grilled Squid with Cherry Tomatoes
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Loading...It’s easy as the squid is all prepared for you at the supermarket, so the whole thing takes no longer than 15 minutes from start to finish.
Ingredients
- 250 gms Cherry Tomatoes Ripe
- Pinch Course Sea Salt
- Olive Oil
- 600 gms very fresh squid (calamari) preferably small ones, cleaned
- 1 Lemon (Zested and Squeezed)
- Salt and black pepper Freshly Ground
- 100 gms Goat Feta Cheese Crumbled
Instructions
Set the oven to grill and preheat. Place the tomatoes in a baking tray, sprinkle with coarse salt and olive oil and grill for 5-7 minutes, until their skins begin to burst open.
Remove from the oven and set aside.
Pat the Squid dry with kitchen paper and marinade in Lemon Juice till all the juice is absorbed by the Squid.
Heat a cast iron pan or another good quality large frying pan until burning hot, and brush it with a little oil.
Season the squid with salt and pepper and brush them with a little oil as well.
Sear the squid in batches, until they are white and spotted with searing marks.
Transfer onto a plate and leave the plate near the fire so that the fried squid will retain their heat white you sear the others.
Divide the squid among 4 serving plates.
Spoon 2-3 tablespoons of sauce over the squid, scatter the cheese on top.
Place 4 half tomatoes in each plate next to the squid and serve and enjoy.
Notes
Works well as a main course, but smaller portions are really great as a starter/appetiser.
You can find the simple recipe for Chimichurri Sauce here.
Useful Hint
Many people think that the only way to make Chimichurri Sauce is using Oregano and not Coriander (Cilantro) the base herb. Totally agree with them!
However, having played with the dish over the years I have some great learning to share and some ideas you may want to try.
- Fish works really well with Coriander / Cilantro
- For meat dishes, I tend to use Oregano in the traditional way.
- For Lamb, you really get a great depth of flavour if you add chopped mint too. It also helps break down the natural ‘greasiness’ on your palate but generally improves the taste experience.
Wine Matching
We matched a great Chenin Blanc from South Africa as a great accompaniment for this dish. Raats Angels Selection Chenin Blanc 2017 is a fabulously racy Chenin from an iconic South African winemaker. Available from Naked Wines
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