Name: Barbecued squid with charred lemon and caper dressing
Total time: 20 min
Yield: Serves 4
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

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Barbecued squid with charred lemon and caper dressing

Barbecued squid with charred lemon and caper dressing

Published: July 31, 2015 at 11:00 AM

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Serves 4

Easy

Total time: 20 mins

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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

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Ingredients

Nutrition

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

Nutrition: per serving

kcal351
fat22.8g
saturates3.6g
carbs4.7g
fibre1g
protein31.3g
salt1g

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.

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