• sandrabrandalise


COOKBOOK: Women’s Weekly Italian Favourites

We all know how hard it is to cook squid! You either have to cook it for a very short time & in very high heat or slow cook it for a very long time. Anything in between will make this dish taste like rubber. I have admiration for all cooks who get this right. To date I still get nervous when I have to cook squid! This is not my confident dish at all. Great recipe and my squid turned out pretty good !


Serves 4

1kg squid hoods

2 tablespoons olive oil

1 tablespoon finely grated lemon rind

1/3 cup lemon juice

1 clove garlic, crushed

150g rocket (or lettuce)

200g semi-dried tomatoes, strips (or coarsely chopped)

1 red onion, sliced thinly

1 extra tablespoon olive oil

Salt & pepper

1 tablespoon baby capers, rinsed

1 tablespoons balsamic vinegar

2 tablespoons olive oil

Parmesan cheese, grated

Half squid lengthways, score insides longways. Combine squid in medium bowl with oil, rind, juice and garlic. Cover and refrigerate for 20mins.

Meanwhile, heat olive oil in pan and fry red onion lightly. Add sundried tomato & capers. Take off heat.

Drain squid. BBQ squid in batches on very hot oiled grill plate. Cook on each side approx 2-3 mins. Remove immediately. Taste test it. Squid can get rubbery if over cooked.

Place rocket or lettuce in a bowl, add the semi dried tomato mixture and balsamic vinegar. Season with salt and pepper. Mix well. Place it on a serving platter.

Add squid to salad and add parmesan cheese over the platter.

Please note: I could not use cheese in my video because I had a guest over who is allergic to it.

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