Quick & Easy

Char-grilled chilli squid salad

Char-grilled Chilli Squid SaladAustralian Women's Weekly



1.Gently pull head and entrails away from the squid, then remove the clear quill (backbone) and discard. Cut tentacles from head just below eyes of squid; remove beak from the centre of the tentacles. Pull away membrane from squid hood and flaps (wings); wash hood, tentacles and flaps.
2.Place a palette knife or wooden spatula inside squid tube (this prevents cutting all the way through). Using large knife, slice the squid along its length at 1cm intervals, giving concertina effect. Repeat with remaining squid.
3.Combine the squid tubes, tentacles and flaps, oil, salt, chillies, garlic and oregano in medium bowl; cover, refrigerate for up to 1 hour.
4.Cook the squid, in batches, on heated, oiled griddle pan (or barbecue or frying pan) for about 5 minutes or until just tender.
5.Arrange halved tomatoes, mint, parsley, spinach and squid on plates. Drizzle with combined juice and extra oil.

Not suitable to freeze .Not suitable to microwave


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