Grilled Squid and Peppers
This delicious recipe will lead you to failed proof grilled squid heaven. Trying it is loving it.
My friend Alice who writes the wonderful Saucepots has been on holidays to Greece and she seems to have eaten a lot of grilled squid. As any self respecting food blogger would, Alice kindly shared her foodie adventures in the land of Zeus. And let me tell you, it was beautiful. Grilled octopus, fish and squid aplenty. I am easily influenced when it comes to food and if I see some gorgeous sea food, I want to make some at home.
This recipe is quite simple and quick to make. If you are pushed for time, you could make the peppers the previous day and then reheat them. If your peppers are grilled the day before, it will take you no longer than 10 minutes to assemble this beautiful plate of grilled squid and peppers.
- Six medium green peppers
- 300 g of squid (if you’re not sure how to prepare it just ask your fish monger, they will be very happy to help)
- One table spoon of peanut oil (for frying)
- One small piece of ginger
- One clove of garlic
- Half a tea spoon of chili flakes
- One table spoon of pumpkin seed oil
- Juice of half a lemon
- Half a table spoon of pink peppercorns
- Coat your pan with the peanut oil and heat it up for 30 seconds.
- Add your whole peppers and cook them 7 min on medium heat.
- Turn them and let them cook down for another 10 min.
- What you are looking for here, is a charred effect on large parts of the pepper.
- Reserve the peppers.
- Add the squid to the hot pan and cook it for one min and turn it around. Cook it for no more than another minute as otherwise you will end up with a chewy mess.
- For the dressing, mix the chili powder, grated ginger and grated garlic with the pumpkin seed oil and lemon juice.
- Place your squid over the peppers and drizzle the dressing.
- Sprinkle crushed pink peppercorns for that extra bit of colour.