Griddled Squid with Seasonal Greens
Griddled Squid with seasonal greens is a Mediterranean style dish that’s light and crisp. It requires minimal effort and only uses simple ingredients to season such as salt, lemon and olive oil. Taking inspiration from the food eaten on a recent trip to Menorca, I wanted to create a really easy squid dish as a nod to the islands’ relaxed seafood tapas on offer, and I think this dish recreates that laid back cooking style perfectly. Finish with a glass of wine on a Friday night instead of a greasy, heavy takeaway and you will not be disappointed. Go on, give it a go! Did I mention it only cost me £5 to create this for two people too? Bargain!
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- 2 whole squid
- 1/2 lemon
- 2 bunches asparagus
- 1 pack tenderstem brocolli
- 2 handfuls curly kale
- sea salt
- olive oil
- Place a griddle pan over the heat. Boil the kettle and in a pan, add the brocolli and curly kale. Boil for 10 minutes whilst you tend to the other ingredients.
- Drizzle your asparagus and squid in olive oil and a little salt. Add to your warm griddle pan and cook for around 3-4 minutes on each side, until the meat goes a beautiful golden brown on each side. If your griddle pans starts aggressively spitting when you add the squid, just turn it down a tad. It needs to be hot and slightly smokey but we don't want oil spiting everywhere.
- To serve, drain off your vegetables and create a bed with these. Add your asparagus on top, then your squid to finish. Top with a little extra salt to taste and 1/4 lemon. Serve with wine of your choice and enjoy your Mediterranean style dinner. Cheers!
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