Olive Magazine
Barbecued squid with charred lemon and caper dressing

Barbecued squid with charred lemon and caper dressing

Published: July 31, 2015 at 11:00 am
loading...
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

This recipe for barbecued squid with charred lemon and caper dressing is really quick and easy to make, but it tastes delicious and looks really impressive - perfect for entertaining. The simple charred lemon and caper dressing works really well with the fresh squid. Recipe by Rosie Birkett

Nutrition:
NutrientUnit
kcal351
fat22.8g
saturates3.6g
carbs4.7g
fibre1g
protein31.3g
salt1g
Advertisement

Ingredients

  • jalapeño pepper
  • 1 lemon, halved 
  • 800g squid, beak removed and separated into hood and tentacles. 
  • 1 tbsp sesame oil
  • 2 tbsp capers, plus 2 tsp kept whole
  • 1 clove garlic, crushed 
  • extra-virgin olive oil
  • 2 tsp honey
  • 1 shallot, finely chopped
  • a pinch smoked paprika
  • chopped to make 1 tbsp flat-leaf parsley

Method

  • STEP 1

    Heat the barbecue or a griddle pan to very hot (you need a high heat to keep the squid tender). Chargrill the pepper all over then remove the seeds and stalk and finely chop the flesh. Chargrill the lemon halves until they’re caramelised. Season the squid then toss it in the sesame oil.

  • STEP 2

    Mix the blitzed and whole capers with the juice from the charred lemon, the charred pepper, garlic, 6 tbsp olive oil, honey, shallot, smoked paprika and parsley in a bowl.

  • STEP 3

    Grill the squid for about 3 minutes over direct heat, turning until charred but still tender. Cut the hood into pieces, on the diagonal, then put all the squid in the bowl with the dressing.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content